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 we 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.
And now let’s start with Italian deviled eggs recipe.
Italian Deviled Eggs Recipe
- 4 eggs
- 3 tablespoons of tomato sauce made with our recipe
- 2 tablespoons of Parmigiano Reggiano cheese
- 2 tablespoons of cream cheese (philadelphia e.g.)
- 2 teaspoons of pesto genovese made with our recipe
- 1 small tomato for decoration
- 4 anchovy fillets for decoration
- extra virgin olive oil
- salt and pepper
Italian Deviled Eggs with Pesto Genovese and Tomato Sauce are really easy to make! But 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.
First you have to put the eggs in cold water and then start the heat. Count the cooking minutes 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.
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)
then 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)
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 (optional)(9).