Deviled Eggs and Antipasto Skewers

• Gluten free

• Meat

  • 1 Thin slices Prosciutto

• Produce

  • 1/2 cup Farmer's garden by vlasic dill chips
  • 1 Farmer's garden by vlasic zesty garlic chips

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Mayonnaise, light

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and fresh ground pepper

• Dairy

  • 1 Thin slices Provolone cheese

Found on diethood.com

Description

Ingredients

• 6 eggs, boiled and peeled
• salt and fresh ground pepper, to taste
• 1/2-cup diced Farmers Garden by Vlasic Dill Chips 26 Oz Jar (Pack of 2)
• 1 tablespoon dijon mustard
• 1 tablespoon light mayonnaise
• red pepper flakes
• Thin slices of prosciutto
• Thin slices of provolone cheese
• Farmers Garden By Vlasic Zesty Garlic Chips 26 Oz Jar (Pack of 2)
• (includes pickles, carrots, red peppers, and garlic)

Directions

• Slice the eggs in half, lengthwise, and place yolks in a small mixing bowl.
• Place the whites on a serving platter; set aside..
• Season yolks with salt and fresh ground pepper. Go easy on the salt because the pickles are already salty.
• Add diced pickle chips, mustard, and mayonnaise to the yolk mixture.
• Mash the mixture until well combined and smooth.
• Evenly divide the yolk mixture into the egg whites.
• Sprinkle with red pepper flakes; set aside.
• Thread prosciutto, provolone cheese, and garlic chips on large toothpicks.
• Place the skewers on the serving platter together with the Deviled Eggs.
• Serve.