From: Chef Steve Schimoler, Crop Bistro & Bar, Cleveland, OH. Yield: 60 pieces; 30 eggs. 30 eggs ¾ cup mayonnaise ¼ cup Dijon mustard 1 tsp. chipotle powder 1 tsp. ancho chile powder ½ tsp. kosher salt ½ tsp. black pepper as desired for garnish, thin slices of oven-dried prosciutto Hard boil the eggs and chill immediately. Peel and cut eggs in half lengthwise. Remove yolks and push them through a mesh strainer. Add all remaining ingredients and mix until fully ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.