Prosciutto & Cheddar Egg Salad

One of my favorite things, as you can see by the other recipes released, is fooling around with the classics. Few recipes are as satisfying as a really, really good egg salad, but sometimes taking it up a notch means adding cheese and prosciutto. Don’t forget the nutritional yeast! These three ingredients enliven egg salad just enough to make it nuttier, hearty, and umami. I really do love randomly opening up the fridge and going, ‘Hm….’ I hope you enjoy this recipe as much as I enjoyed developing it!

Ingredients:

3 eggs

Iodized salt

4 slices Prosciutto di Parma

1/3 cup mayonnaise

1/4 cup freshly shredded goat cheddar

3 tablespoons nutritional yeast

Directions:

Place a pot of water on to boil. Once the water is to a rolling boil, carefully lower in each egg with a ladle. Once each egg is in the pot, add a dash of salt. Boil the eggs for about eight minutes, then carefully remove using a slotted spoon. Add to a bowl. No need to add ice water. Once about halfway cool, or cool enough to touch, crack and peel each egg. Run each egg under cold water and dry using a paper towel.

Roughly chop up the eggs with the side of a fork. Add mayonnaise, goat cheddar, and nutritional yeast. Stir into the chopped eggs until fully incorporated. Shred each slice of prosciutto with your hands until they’re in bitesized pieces. Toss in. Stir to fully incorporate.

Consume immediately or chill for up to a day.

Serving suggestion:

Prosecco, apple cider, lemonade.