Deli-cious Antipasti Bar Deviled Eggs

Deviled eggs made with cornichons, marinated peppers, mushrooms and olives. Six in a circle atop bed of arugula greens.

There’s a lot of good stuff going on at the Deli’s antipasti bar, all kinds of interesting add-ins to your basic deviled egg recipe. Grab a few boiled eggs at the salad bar or boil your own! 


  • 6 hard boiled eggs 
  • ¼-½ cup cottage cheese, depending on how full you want to stuff your eggs 
  • 1 Tbsp whole grain mustard 
  • Pinch of garlic granules 
  • Pinch of smoked paprika 
  • 1 Tbsp marinated mushrooms, finely chopped 
  • 1 Tbsp Red Sweety Drop Peruvian peppers, finely chopped with seeds removed
  • 1 Tbsp cornichons, finely chopped 
  • 1 Tbsp green olives, finely chopped 
  • Pinch black pepper 
  • Salt to taste 
  • Optional: Sprinkle of smoked paprika for garnish


  1. In a small bowl, combine egg yolks, cottage cheese, cornichon brine, mustard, smoked paprika and garlic granules. Mash to combine.  
  2. Fold in finely chopped add-ins from antipasti bar. Add pepper and adjust salt to taste. Spoon filling into egg halves. Sprinkle with additional smoked paprika if desired, and garnish with any extra pieces of the add-ins.