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Recipe for deviled eggs

Essdras M Suarez/Globe Staff

Makes 16 halves

These classic deviled eggs are made even more appealing with the added crunch of crispy prosciutto and a briny cornichon garnish. If you don’t have a pastry bag, a plastic sandwich bag with the tip cut off works well.

8  eggs 

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1  shallot, finely chopped 

2  tablespoons yellow mustard (such as French’s) 

6  tablespoons mayonnaise  

1  teaspoon lemon juice 

 Salt and pepper, to taste 

2  teaspoons canola oil 

3  slices prosciutto, cut into 2-inch pieces 

 Paprika (for sprinkling) 

1  cornichon pickle, thinly sliced 

1. Cover the eggs with cold water and bring to a rolling boil. Cook for 30 seconds. Remove from the heat and cover tightly. Set aside for 10 minutes.

2. Cool the eggs under cold running water and carefully remove the shells. Cut the eggs in half lengthwise and place the yolks in a bowl. Cut a tiny slice from the rounded side of the whites so they sit flat.

3. To the yolks, add the shallot, mustard, mayonnaise, lemon juice, salt, and pepper. Stir the mixture with a fork until smooth and creamy. Place the filling in a piping bag and pipe it into the whites.

4. In a skillet, heat the canola oil. Add the prosciutto and cook about 3 minutes, or until it turns crisp. Drain on paper towels.

5. Garnish the top of each egg with a dusting of paprika, prosciutto, and a cornichon slice. Catherine Smart. Adapted from The Hawthorne

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