From: Chef Steve Schimoler, Crop Bistro & Bar, Cleveland, OH. Yield: 60 pieces; 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 blended. Pipe yolk mixture into eggs using a pastry bag and star tip. If desired, garnish with a thin slice of oven-dried prosciutto.