Keto Charcuterie Tray with Deviled Eggs
You will be the "hostess with the mostess" when you bring this Keto Charcuterie Tray with Deviled eggs to your summer BBQ or party!!
Equipment
- Charcuterie Tray to order from Amazon: https://amzn.to/3pWtq3z
- Deviled egg platter https://amzn.to/2SDQkRd
- Shallow oven pan https://amzn.to/3zmJmAu
- Parchment paper https://amzn.to/3gxyzLq
- Dutch oven https://amzn.to/3xlG92o
Ingredients
- 8 organic free range eggs
- 2 TB Full fat mayo
- 1/4 tsp pink Himalayan salt https://amzn.to/3gz6CCM
- 1/2 tsp ground mustard
- 1 pound smoked sausage by Conecuh Available at Walmart
- 1/2 jar Gerkan pickles
- 8 ounces Smoked gouda cheese
- crackers I prefer the Triscuit with quinoa seeds ( basil and garlic)
- 2 TBs baking powder To add to the boiling water for the eggs.
Instructions
- Boil eggs by putting in the Dutch oven and covering with water. Add 2 TBs baking soda and bring to boil. Cover the pan and remove from heat for 12 minutes. Rinse in cold running water and pat dry. Refrigerate immediately in a storage bag
- Slice chilled eggs in half and remove the yolks. Mash with fork.
- Stir 2 TBs mayo, 1/4 tsp salt, and 1/2 tsp ground mustard into the yolk mixture and stir. May add more mayo if too dry.
- Spoon yolk mixture into the egg whites and top with fresh herbs.
- Slice the smoked sausage and place on oven pan lined with parchment paper. Bake in the oven for 15 minutes at 400 degrees.
- Add smoked sausage, deviled eggs, Gerkan pickles, sliced smoked Gouda cheese, and pickles to your Charcuterie tray. May also add pickled asparagus, pickled green beans, and cold boiled shrimp
