Antipasta Deviled Eggs – Duke's Mayo
Antipasti meets deviled eggs?! That’s amore. These antipasti deviled eggs aren’t just a new deviled egg recipe – they’re a full-on snacking experience. Put this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dukesmayonnaise.com.
Cooking tools:
- Microplane
- Pot
- Stove
- Mixing bowl
- Fork
- Whisk
- Spatula
- Zip-top bag
- Kitchen shears
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 12 large eggs
- 3/4 cup Duke’s Mayonnaise
- 1 heaping tablespoon basil pesto, homemade or premade
- 1 heaping tablespoon spicy brown mustard
- 1 heaping tablespoon minced roasted red peppers
- 1 large clove garlic, grated
- 1/4 teaspoon red wine vinegar
- 1/4 teaspoon paprika
- Salt &amp
- Sliced salami rounds, cut into quarters
- Sliced prosciutto, rolled and cut into spirals
- Provolone cheese, cut into bite-sized cubes
- Mozzarella cheese, bite sized balls or cubes
- Anchovies, rolled or flat
- Marinated mushrooms
- Marinated artichoke hearts
- Assorted olives
- Sweet or roasted red peppers
- Cherry tomatoes, sliced in half lengthwise
- Pine nuts
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