Green-Bean and Prosciutto Negimaki

Ingredients

• 2 tablespoons mayonnaise
• 3 large eggs
• ½ pound haricots verts
• 15 thin slices prosciutto (about 7 by 3 inches; 1/2 pound)
• ½ tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• ¹/₃ cup scallions

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until just tender, 4 to 5 minutes. Drain, then transfer to an ice bath to stop cooking. Drain and pat dry. Force hard-boiled eggs through a medium-mesh sieve into a bowl using a rubber s...

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