Deviled Eggs and Antipasto Skewers
Aug 08, 2014, Updated Feb 26, 2025
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These Deviled Eggs are a delicious mixture of egg yolks, mustard, mayo, and pickles served alongside prosciutto antipasto skewers. It’s just what your party needs!
It’s about to be the weekend and I’m thinking we’re going to need a little something extra to make it fancy and delicious. I’m thinking cheese, prosciutto, eggs, and pickles!
In other words, it’s Italy married The South, and their children, Deviled Eggs and Antipasto Skewers, turned out absolutely beautiful! These two beauties are my way of making dinner without really making dinner.
Sometimes, and this is like SO tottally seldom, but sommmmme-times, when the kids decide to go to bed ON TIME, instead of dinner, Goce and I get super motivated to make the best appetizers and munch on them while he watches a movie and I read a gazillion blogs. And sip on wine.
With Labor Day fast approaching (I KNOW, RIGHT??? It’s like, almost here, like!!!), I thought it would be neat to share a couple of my go-to appetizers for just about every gathering that happens in this house, including app-dinners.
Deviled Eggs Recipe
SO. Supposedly, Deviled Eggs are like a ’70’s thing? Really?!? I feel so dated. But, whatever. I can literally binge on a dozen of them and have room for cake. I love these things! Yolks mixed with diced pickle chips, spicy mustard, and mayo, Deviled Eggs are practically their own food group!
Then, we have the antipasto skewers. Cheese and salami and zesty garlic pickle chips… it’s all fancy shmancy until you add the pickle. And a clove of garlic. Yum!
Antipasto Skewers
My other half really enjoys threading just about anything that can be threaded onto a skewer, as long as it’s edible. However, when I suggested adding pickles, he was a bit hesitant. His idea was to just add a cherry tomato, but you know what they saaaay; when the wifey speaks, you listen!
They don’t say that? Hm. Well, you know what else they say? Happy wife, happy life. Having said that, choose your own adventure, buddy! 😉
It’s really hard not to snack on this delicious mess during the process. I think we always end up with 1 skewer each, even though we made about 6 or 8. And don’t even ask about the eggs. I practically eat the entire yolk-mixture before it even makes it back to the whites.
But just like that, these two starters are my everything. The kids, too.
If I may suggest? You should undoubtedly make these for the weekend. They’re totally a weekend recipe. Make them again for Easter or any Holiday for that matter because they’re also totally worth sharing.
ENJOY!
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Deviled Eggs and Antipasto Skewers
Ingredients
For the Deviled Eggs
- 6 eggs, boiled and peeled
- salt and fresh ground pepper, to taste
- 2 to 3 baby dill pickles, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- red pepper flakes
For the Skewers
- thin slices of prosciutto
- thin slices of provolone cheese
- garlic pickle chips
Instructions
For the Deviled Eggs
- Slice the eggs in half, lengthwise, and place yolks in a small mixing bowl.
- Place the whites on a serving platter; set aside..
- Season the yolks with salt and fresh ground pepper. Go easy on the salt because the pickles are already salty.
- Add diced pickle, mustard, and mayonnaise to the yolk mixture.
- Mash the mixture until well combined and smooth. Taste and adjust accordingly.
- Evenly divide the yolk mixture into the egg whites.
- Sprinkle with red pepper flakes; set aside.
For the Skewers
- Thread prosciutto, provolone cheese, and garlic chips on large toothpicks.
- Place the skewers on the serving platter together with the Deviled Eggs.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
These appetizers are totally FRIIIDDAYYYYY worthy!!! And those pickles, I haven’t had the chance to can this year, so I’m all over these!