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Mini Deviled Egg Charcuterie Platter Recipe with Pickled Jalapeños Easy and Irresistible

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A quick and easy mini deviled egg charcuterie platter featuring creamy deviled eggs with a spicy kick of pickled jalapeños, paired with assorted cured meats, cheeses, and fresh veggies for a crowd-pleasing snack or appetizer.

Ingredients

Scale
  • 12 large eggs (preferably free-range)
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pickled jalapeños, finely chopped
  • Smoked paprika, for garnish
  • Assorted cured meats: thinly sliced prosciutto, salami, and chorizo (about 3.5 oz each)
  • Variety of cheeses: aged cheddar, creamy brie, and tangy blue cheese (about 3.5 oz each)
  • Pickled vegetables: cornichons, pickled red onions, and extra pickled jalapeños for topping
  • Fresh veggies: radishes, cherry tomatoes, and cucumber slices
  • Crusty baguette slices or artisan crackers
  • Fresh herbs: parsley or chives for garnish

Instructions

  1. Place the 12 large eggs in a single layer at the bottom of a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove from heat. Let sit for 12 minutes for fully hard-boiled eggs.
  2. Drain the hot water and transfer the eggs to a bowl of ice water. Let chill for 5-10 minutes to stop cooking and make peeling easier. Gently tap and peel each egg, rinsing off any shell bits.
  3. Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl. Mash yolks with a fork until crumbly.
  4. Add ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons apple cider vinegar, salt, and pepper to the mashed yolks. Stir until smooth and creamy. Fold in 2 tablespoons finely chopped pickled jalapeños, adjusting quantity if you prefer more or less heat.
  5. Using a spoon or piping bag, fill each egg white half with the yolk mixture. Sprinkle smoked paprika lightly over the tops.
  6. On your serving board, layer the mini deviled eggs with slices of prosciutto, salami, and chorizo. Add cheese wedges, pickled vegetables, fresh radishes, cherry tomatoes, and cucumber slices. Place crackers or baguette slices around the edges.
  7. Scatter fresh parsley or chopped chives over the board for a fresh touch. Serve immediately or chill for up to an hour before guests arrive.

Notes

Do not overboil eggs to avoid dry yolks. Cool eggs quickly in ice water for easy peeling. Fold mayo and mustard gently to keep filling silky. Finely chop pickled jalapeños for balanced heat. Prep eggs a day ahead without filling and store peeled in water in fridge for freshness. Serve platter chilled or at room temperature. Store leftovers in airtight container for up to 2 days.

Nutrition

Keywords: deviled eggs, charcuterie platter, pickled jalapeños, appetizer, party snack, easy recipe, crowd pleaser

Find it online: https://freshforkful.com/mini-deviled-egg-charcuterie-platter-recipe-with-pickled-jalape-n-os-easy-and-irresistible/