Chile Deviled Eggs

From: Chef Steve Schimoler, Crop Bistro & Bar, Cleveland, OH. Yield: 60 pieces; 30 eggs.

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.