Hard boil eggs. Peel, cool to refrigerate, then cut into quarters and set aside. Wash fresh green beans and trim the ends. Boil 1 inch of water in a large skillet. (Have a bowl of ice water ready to shock green beans.) When water comes to a boil, add green beans and cook for 2-3 minutes, turning occasionally. (For thin beans cook for 2 minutes, for larger beans, cook for 3 minutes.) Drain beans in a colander and dunk into ice bath to stop the cooking process. When cool, drain beans and set aside. In the same skillet, heat one tablespoon of olive oil and cook shallots until softened and caramelized. Set aside. In same skillet place 4 pieces of prosciutto and cook on both sides until crispy like bacon. Immediately remove from skillet and slice into strips. In same skillet, on medium high heat, spread out green beans and let cook for about 3-4 minutes without turning. When browned, toss beans to brown on the other side. Add Dijon mustard and capers and with tongs, quickly toss beans to coat.