Elegant Avocado and Prosciutto Egg Sliders – Easy Party Appetizer
These elegant mini egg sliders are a beautiful addition to any party table. Creamy avocado filling, delicate slices of savory prosciutto, mild cheese, and a refreshing dill cream topping are layered between tender hard-boiled egg halves. They are colorful, delicious, naturally low in carbs, and perfect for entertaining.
Categories: SNACKS
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Ingredients
- 10 large eggs
- 1 ripe avocado, peeled and pitted
- 1 tablespoon mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 slices mild cheddar or Gouda cheese, cut into 10 small squares
- 5 ounces thinly sliced beef prosciutto or beef salami
- 1/2 cup cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Fresh dill sprigs, for garnish
- Heart-shaped appetizer picks, for serving
Cooking Instructions
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01
Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 to 12 minutes.
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02
Transfer the cooked eggs immediately to a bowl of ice water. Let them cool for approximately 10 minutes, then carefully peel away the shells.
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03
Using a sharp knife, cut each egg crosswise into two halves. Carefully remove the yolks, keeping the egg white halves intact. Set aside 20 egg white halves for assembling the sliders.
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04
Place the cooked egg yolks in a mixing bowl. Add the avocado, mayonnaise, lemon juice, salt, and black pepper. Mash everything together until creamy but slightly textured.
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05
Fill the hollow center of 10 egg white halves with the avocado and egg yolk mixture. Spread the filling evenly and gently shape it into a neat layer.
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06
In another bowl, combine the softened cream cheese, sour cream, chopped fresh dill, lemon juice, garlic powder, and black pepper. Mix until smooth and creamy.
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07
Arrange the filled egg white halves on a serving platter. Place one small square of cheese over each avocado layer.
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08
Fold or gently roll the prosciutto slices into small portions. Arrange the cured meat over the cheese, creating attractive, slightly ruffled layers.
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09
Add a small spoonful of dill cream mixture over the cured meat. Spread or pipe it neatly to create an even layer.
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10
Place the remaining 10 egg white halves on top, rounded side facing upward, to create mini egg sandwiches.
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11
Secure each mini slider with a decorative appetizer pick. Garnish the platter with fresh dill sprigs and a light sprinkle of freshly ground black pepper.
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12
Refrigerate for 15 to 20 minutes before serving so the layers become firm and the flavors come together. Serve chilled.
Chef notes
Choose large eggs with smooth shells to make peeling and assembling easier. Cool the eggs completely before peeling to help maintain their shape. Use a ripe but firm avocado for a creamy filling that holds its shape. Add lemon juice to the avocado mixture to help prevent discoloration. Pat the prosciutto lightly with paper towels if it appears too moist. Prepare the dill cream in advance and refrigerate it until needed. For the best presentation, assemble the sliders shortly before serving and keep them refrigerated. Do not leave them at room temperature for more than 2 hours.
