Italian Deviled Eggs
Italian Deviled Eggs

Italian Deviled Eggs (Uova Farcite)

by Lidia Bastianich on Dec 3, 2019

Jump to Recipe
Servings
Makes 24 halves
Prep time
90 minutes
Total time
100 minutes
Course
Appetizer

Ingredients

  • 12 large hard-boiled eggs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup finely chopped cornichons
  • ¼ cup finely diced zucchini
  • ¼ cup finely chopped roasted red bell peppers
  • 2 tablespoons chopped drained capers in brine
  • 2 tablespoons chopped fresh Italian parsley, plus more for garnish

Instructions

  1. Halve the eggs lengthwise, and remove the yolks. Put the yolks in a mini–food processor (or in a bowl, if you’re working by hand), and add the mustard, vinegar, and salt. Process to a paste. With the machine running, add the olive oil in a stream to make a very smooth mixture.
  2. Scrape the mixture into a medium bowl, and add the cornichons, zucchini, roasted peppers, capers, and parsley. Mix well to combine.
  3. Stuff or pipe the mixture into the egg whites. Sprinkle with chopped parsley.

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