Deviled Eggs and Antipasto Skewers
These Deviled Eggs are a delicious mixture of egg yolks, mustard, mayo and pickles served alongside Prosciutto Antipasto Skewers.
Servings: 6 servings
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
Calories: 70kcal | Carbohydrates: 0g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 108mg | Potassium: 60mg | Fiber: 0g | Sugar: 0g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg
