Antipasti Deviled Eggs

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Deviled Eggs

  • 12 large eggs
  • ¾ 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
  • ¼ teaspoon red wine vinegar
  • ¼ teaspoon paprika
  • Salt & pepper to taste

Antipasti add-ons

  • 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


First, hard boil your eggs. After boiling the eggs, chill them in an ice bath for 15 minutes.

During that time you can prep all of your antipasti add-ons. These are all meant as optional add-ons to top your deviled eggs with, but they are also meant for just snacking on in general. One of the many things we love about this recipe – you get more than just deviled eggs out of it! It’s an entire snacking experience.

After the eggs are done chilling,  peel them. Once all eggs are peeled, slice the eggs in half lengthwise. Separate the whites from the yolks. Set the whites aside.

Then make your fillings. This recipe makes three different fillings. Here are the ingredients for each filling:


Garlicky Paprika:

4 egg yolks (8 halves)

¼  cup Duke’s Mayonnaise

1 heaping tablespoon spicy brown mustard

1 clove garlic, grated

¼ teaspoon paprika



Basil Pesto:

4 egg yolks (8 halves)

¼  cup Duke’s Mayonnaise

1 tablespoon heaping basil pesto, homemade or premade

Roasted Red Pepper:

4 egg yolk (8 halves)

¼  cup Duke’s Mayonnaise

1 heaping tablespoon minced roasted red peppers

¼ teaspoon red wine vinegar



NOTE: You can absolutely do all 24 of your eggs with one or two of these filling flavors. Just multiply the ingredients as needed from above: doubled for 16 eggs and tripled for 24 eggs. 


Grab 3 small bowls and place your ingredients for each filling into the bowls, using one bowl for each flavor. Using a fork, smash your egg yolks, incorporating the ingredients into the yolk as you go along. Once you have everything fairly incorporated, make a few passes through the filling with a whisk or spatula to smooth things out as much as possible. Taste fillings, adjust each to taste.

Fill 3 small sandwich bags with fillings (one filling per bag). Remove all excess air from bags and seal. Grab your egg whites. Using scissors, cut a ½ inch slit in one corner of the bag. Press your filling through this corner of the bag and pipe the filling into each egg white half.  Remember, it’s 8 eggs per filling flavor, if you are doing all 3 flavors.

Now that your eggs are all filled, you can cover and refrigerate until you plan to serve them. Or you can go right into the arranging your antipasti tray. The idea here is that the add-ons become options for you to put on top of your eggs. Find some recommended tray topping adjacencies below:

Garlicky Paprika: salami, olives, provolone

Basil Pesto: tomatoes, pine nuts, mozzarella, prosciutto

Roasted Red Pepper: sweet or roasted peppers, sardines

Any leftovers can be left in the fridge for a few days.

Recipe Story

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 platter of deliciousness on your Easter buffet at watch it magically disappear.


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