Salmon and Prosciutto Soft Boiled Eggs

By Amber Bouthot

As Easter approaches, I start to think about my favorite holiday dish: Deviled Eggs! Each year, I try to up my game and get a bit more creative. Last year, I created these and they were a hit. The subtle salty meats, combined with the lemony mayo and soft-boiled yolk is simply outstanding. Super simple, but picture perfect fancy food, these would wow any family get together.

Ingredients:

• 6 soft boiled eggs*

• 2 Tbs. mayo

• 1 tsp. lemon juice

• 1 scallion, diced

• fennel or dill sprigs

• dry aged prosciutto

• Cajun smoked salmon

• white fish caviar

Preparation:

Combine mayo and lemon juice in a small bowl. Garnish plate with fennel sprigs. Cut each egg in half and arrange atop fennel sprigs. Top each egg with a dollop of lemon mayo and sprinkle with scallions. Alternate egg toppings with prosciutto and Cajun smoked salmon. Garnish with white fish caviar. Enjoy!

*The perfect soft-boiled eggs: Place 6 eggs in a pot of cold water, covering eggs completely, plus an inch. Add 1 tablespoon vinegar. Bring to a boil. Reduce heat to low and cook an additional 10 minutes. Immerse eggs in cold water immediately. Peel. a