Peel eggs and dice into 1/4-inch pieces. Combine mayonnaise, oil, salt, lemon juice and vinegar. Fold in eggs. Refrigerate until ready to use.

Heat oil in heavy-gauge pot on medium heat. Add mushrooms, onions, garlic, salt and thyme; cover. Sweat until vegetables are tender, stirring occasionally. Add 8 oz. stock; bring to simmer. Cover, remove from heat, and let stand 30 min. Puree mixture, then strain into bowl; discard solids.

Sprinkle gelatin over remaining 3 oz. stock in small bowl. Let stand 5 min. Heat bowl over simmering water until all gelatin is dissolved and mixture reaches 90°F. Stir gelatin mixture into mushroom mixture. Cool in an ice bath.

Gently fold whipped cream into mushroom mixture. Refrigerate until ready to serve.

Meanwhile, arrange prosciutto in single layer on parchment paper-lined sheet pan. Bake in 350°F standard oven (or 300°F convection oven) 11 to 13 min. or until crisp. Cool at room temperature until ready to use.

When ready to serve, plate 2 oz. Mushroom Mousse with 2.5 oz. of Truffled Egg Salad in front of the Mousse and 0.20 oz. of Crispy Prosciutto to the right of the Egg Salad. Serve with 2 packets of RITZ Crackers.