This Egg Salad with Prosciutto is creamy, savoury, and full of flavour without using mayonnaise. Tender eggs are combined with salty prosciutto, briny feta, fresh chives, and a light yogurt or sour cream dressing for a rich yet balanced dish.

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Hey, folks — today we’re taking a familiar egg salad and giving it a slightly Mediterranean twist. Instead of relying on heavy mayonnaise, this version builds flavour from naturally salty ingredients and keeps the texture creamy and satisfying. So, let’s dive into this Egg Salad with Prosciutto.

Why You’ll Love This Prosciutto Egg Salad

Naturally flavourful: The saltiness comes from prosciutto and feta, so the yogurt dressing stays light yet never bland.
Creamy without mayo: A smooth yogurt or sour cream base keeps it rich but not heavy.
Balanced texture: Creamy eggs, silky prosciutto, and fresh chives create contrast in every bite.
Perfect for brunch or lunch: Serve it on toasted bread, croissants, crackers, or simply by the spoonful.

Flavour and Texture Profile

This prosciutto egg salad is savoury, creamy, and gently tangy. The feta and prosciutto provide depth and saltiness, which means the yogurt dressing enhances rather than dilutes the flavour. The eggs are tender with creamy yolks, the chives add freshness, and the overall result is rich yet surprisingly light.

Ingredients You’ll Need for This Egg Salad with Prosciutto

To make this Egg Salad with Prosciutto, you only need a handful of simple ingredients that work beautifully together.

Eggs: The base of the salad. Properly cooked eggs with creamy yolks make all the difference in texture.
Prosciutto: Finely sliced for delicate saltiness and savoury depth.
Feta: Adds briny intensity and ensures the yogurt dressing is never bland.
Plain yogurt or sour cream: Provides creaminess without heaviness.
Fresh chives: Bring brightness and a mild onion flavour.
Black pepper: Enhances the savoury notes without overpowering.

Hard-Boiled Eggs with Creamy Yolks

Overcooked eggs can develop that unpleasant grey-green ring around the yolk — and nobody wants that. Instead, this method produces creamy, dreamy yolks that are fully set yet tender.

Bring water to a boil, gently lower the eggs in, boil briefly, then turn off the heat and let them sit covered in the hot water. After cooling under cold water, you’ll get beautifully cooked eggs with soft, luscious centres. This method keeps the texture perfect for egg salad.

Possible Additions and Variations

Fresh herbs: Try dill or parsley for a different aromatic note.
Lemon zest: Adds subtle brightness if you prefer a fresher profile.
Grainy mustard: A small spoonful introduces gentle sharpness.
Cracked red pepper: For a mild kick of heat.
Toasted bread crumbs: Sprinkle on top for added texture.

How to Make Egg Salad with Prosciutto

To prepare this Egg Salad with Prosciutto, start by bringing a pot of water to a boil and carefully lowering in the eggs. Boil for exactly two minutes, then turn off the heat, cover, and let the eggs sit in the hot water for 6 to 8 minutes, depending on how creamy you prefer the yolks. Transfer them to cold water, cool completely, peel, and roughly chop.

In a small bowl, blend the yogurt or sour cream with feta and black pepper until smooth and creamy. Combine the chopped eggs with the prosciutto and chives, then gently fold in the dressing. Taste and adjust seasoning if necessary. Serve immediately or chill briefly before serving.

Serving Suggestions

Serve as:

A main for 2–3 people.
A side dish for 6–8.
A filling for sandwiches or wraps.
A topping for toasted rye or sourdough bread.

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I’d love for you to try this Prosciutto Egg Salad. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!