Italian Deviled Eggs
I feel like there isn’t a summer BBQ, potluck or large get together that doesn’t include this classic dish. It seems they are always a favorite too! I’ve put an Italian twist on these deviled eggs which makes them extra fun and delicious. Bring these along the next time you are going to a party….everyone will love them!
italian deviled eggs
THE INGREDIENTS - Makes 12
6 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon or yellow mustard
1/3 cup mortadella - diced small
2 tablespoons freshly grated pecorino or parmesan cheese
1 tablespoon chives + extra for garnish - minced
1 large basil leaf minced
parsley for garnish
salt and pepper to taste
THE DIRECTIONS -
Place the eggs in a single layer in a saucepan and add enough water to completely cover by 1 inch. Heat on high until water begins to boil and bubble rapidly, then take of the heat and cover. Let the eggs sit covered - 12 min for medium eggs, 15 min for large eggs. When the eggs are ready, place them into and ice water bath to cool completely.
Crack the egg shells and carefully peel off the shell. Slice the eggs in half lengthwise and remove the yolks, placing them in a bowl. Set the egg whites on a tray, cut side up.
Add the mayonnaise and Dijon mustard to the egg yolks and mix with a hand mixer or whisk until smooth. You can adjust the mayonnaise and mustard to your liking. Stir in the mortadella, pecorino, minced chives, and minced basil. Taste and add salt and pepper as desired. Mix gently to combine.
Add the egg yolk mixture to a piping bag fitting with a round tip or a wide mouth star tip. Pipe the mixture into the sliced egg white. If you don’t have a piping bag and tips, the mixture could be spooned in as well.
Garnish with chives and parsley and enjoy!
Buon Appetito! And please remember to like, comment below and share this post with your friends :)