Place eggs in a pan with cold water. Bring to a boil, cover the pan, turn off heat, and set a timer for 10 minutes. Transfer eggs to a prepared ice bath. Allow to cool for 5 minutes.

Tap the shells lightly on a hard surface on all sides, then gently peel away. Cut each egg in half, then scoop out yolks and place in a mixing bowl. Roughly chop the egg whites and set aside.

Rip the prosciutto into bite-size pieces. Heat a skillet over medium-high heat. Add the prosciutto and cook until crispy on all sides. Transfer to a paper towel-lined plate until needed.

Mash the egg yolks with a fork. To this, add mayonnaise, apple cider vinegar, Dijon, paprika, Kosher salt, and black pepper. Whisk to combine, then taste and adjust seasoning as needed.

To the dressing, add potatoes, egg whites, relish, minced onion. Wrap with plastic wrap, chill in a refrigerator until cold. Serve with prosciutto crumbled on top and micro greens, if using.