Italian Deviled Eggs with Pesto Genovese and Tomato Sauce

Italian Deviled Eggs are known in our country as stuffed eggs (uova ripiene), usually served cold as a side dish, appetizer or a main course, often for holidays or parties. In Italy, Easter is the perfect occasion to eat Italian Deviled Eggs, usually as a starter of Easter lunch.

It’s a very easy and quick-to-make dish. Italian Deviled Eggs can be filled with different ingredients, according to taste and, more important, depending on what you have in the refrigerator! In this recipe I used two different fillings made with egg yolks and famous pasta sauces: Tomato sauce and Ligurian pesto.

You can make Italian Deviled Eggs also with a filling made with tuna, anchovies and mayonnaise or with cream cheese and herbs.

How to make perfect hard-boiled eggs

Sometimes things that seem simple hide difficulties! Did you ever cut an egg and still find it a little raw? Have you ever been not able to detach their shell so well? Here you are few simple precautions that will help you to have perfect hard-boiled eggs.

Italian Deviled Eggs prep hard-boiled eggs

First you have to put the eggs in cold water and calculate the minutes of cooking from the moment of boiling: 8 minutes for medium eggs  and 10 minutes for large eggs. Then put the eggs immediately under cold running water for 2 or 3 minutes. Peel them immediately without waiting for them to cool completely. This last step is necessary to easily detach the shell.

Italian Deviled Eggs Recipe

Prep Time: 15 Min
Cook Time: 10 Min
Yields :4

Ingredients

  • 4 eggs
  • 3 tablespoons of tomatoes sauce
  • 2 tablespoons of Parmigiano Reggiano cheese
  • 2 tablespoons of cream cheese (philadelphia e.g.)
  • 2 teaspoons of pesto
  • 1 small tomato
  • 4 anchovy fillets
  • extra virgin olive oil
  • salt and pepper

Directions

stuffed eggs coll123

Italian Deviled Eggs are really easy to make! Take the hard-boiled eggs and cut them in half widthwise, then carefully remove the yolks (1). Take two small bowls and place the yolks in them then add a pinch of salt and pepper in both of them (2). In one bowl add 3 tbs of tomato sauce (3)

stuffed eggs coll456then two tbs of Parmesan cheese and a bit of extra virgin olive oil (4). Stir until the mixture is creamy and fill half egg. If you want you can use a pastry bag (5). For the second filling, add the cream cheese to the yolks (6)

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Then add two teaspoons of pesto (7). Stir until the mixture is creamy and then fill the eggs (8). Finally decorate Italian Deviled Eggs with a small slice of tomato and with a little anchovy fillet and serve (9).

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Italian Deviled Eggs with Pesto Genovese and Tomato Sauce
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Italian Deviled Eggs Ingredients Box

Prep Time: 15 min
Cook Time: 10 min
Yields: 4
  • 4 eggs
  • 3 tablespoons of tomatoes sauce
  • 2 tablespoons of Parmigiano Reggiano cheese
  • 2 tablespoons cream cheese
  • 2 teaspoons of pesto
  • 1 small tomato
  • 4 anchovy fillets
  • extra virgin olive oil
  • salt and pepper

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