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 ...
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