Step 1

Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Step 2

Meanwhile, arrange sourdough slices in a single layer on a large cookie sheet. Brush with olive oil. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.

Step 3

Slice radishes into thin, even rounds and place in a jar. Top with red paper flakes, mustard seeds, peppercorns and garlic cloves.

Step 4

Place the vinegar, honey, salt and water in a saucepan and bring to a boil. Remove and pour over radishes and into jar. 

THE FULL RECIPE FOR QUICK PICKLED RADISHES CAN BE FOUND HERE.

Step 5

Turn oven down to 375 degrees. Place prosciutto slices on a wire rack on a cookie sheet and back for 10-15 minutes. Remove and set aside. 

Step 6

Shell the eggs and halve them lengthwise. Place eggs in a food processor along with the mayonnaise and mustard and process until smooth. Season with salt and pepper.

 Step 7

Top the sourdough slices with the egg spread and dust lightly with chopped fresh dill. Top with a slice of crispy prosciutto and a few picked radishes. Drizzle with honey and serve immediately!

 Make Ahead

The deviled-egg spread and pickled radishes can both be made a day ahead and refrigerated overnight.