Eggs Antipasto

Servings: 24


Eat the entire antipasto in an egg! The shells serve as a nourishing alternative to crackers or bread. And this being egg month, it only makes sense to think outside the carton! When making the yolk mixture, you will have leftover. Store it in the fridge and use the next morning, spreading the seasoned yolks over toasted multi-grain bread.




1 dozen eggs, cooked hard-boiled

3 tablespoons mayonnaise

2 tablespoons minced capers

1 clove garlic, grated

1 tablespoon Dijon-style mustard

Chopped antipasto suggestions: marinated fresh tomatoes, black olives, marinated artichokes, mini capers, dried salami

[Click for larger image] 


Cool, peel, and cut the eggs in half lengthwise. Remove the yolks to a bowl and reserve the whites. Mash the yolks with a fork. Add the mayo, the capers, garlic and mustard, and mash together. Fill each egg white with only a smear of yolk mixture as a lining. Top with a collection of antipasto ingredients as suggested above and as you see here in our photo.

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