Uova alla Monachina are a traditional Italian appetizer made with hard-boiled eggs that are stuffed, breaded, and fried to golden perfection.
Originally from Naples, these crispy and creamy eggs are especially popular in springtime, particularly during the Easter holidays, when eggs often take center stage on the Italian table.
Uova alla Monachina are a true crowd-pleaser—perfect not only for Easter, but also for special occasions, parties, and family gatherings. You can serve them as a delicious starter, a hearty finger food, or even as a main course paired with a seasonal salad.
Like many classic Italian recipes, Monachina eggs are rooted in tradition but feel surprisingly modern in their flavor and presentation. They offer a fun and tasty twist on stuffed eggs, with a luxurious texture and a satisfying crunch.
Follow my step-by-step tips and you’ll prepare Uova alla Monachina with ease. The result? A stunning dish that will impress your guests and quickly become a favorite at your table.
If you're a fan of egg recipes or looking for a new Italian appetizer to try, Monachina-style stuffed eggs are absolutely worth making. Simple, comforting, and full of flavor—this is one Italian classic you don't want to miss!
Ingredients
Prep Time: 40 Min | Cook Time: 20 Min | Resting Time: 10 Min | Servings: 6 Monachina eggs
For the Eggs
- 6 large eggs
For the Béchamel Sauce
- 200 ml (¾ cup) whole milk, at room temperature
- 50 g (1.5 oz) all purpose flour
- 50 g (1.5 oz) Parmigiano Reggiano cheese, grated
- 40 g unsulted butter
- ½ teaspoon salt
- ground nutmeg, to taste
- ground black pepper, to taste
Breading and Frying
- 100 g (1 cup) breadcrumbs
- 50 g (6 tablespoons) all purpose flour
- 2 eggs
- 1 liter (4 cups) peanut oil, for frying
Instructions
Step 1) - Start by boiling the eggs. Place the fresh eggs in a pot and cover them with cold water. Turn on the heat and bring the water to a boil. As soon as it starts to boil, set a timer and cook the eggs for 10 minutes to get perfectly hard-boiled eggs.
Once the eggs are cooked, transfer them immediately to a bowl filled with cold water. This stops the cooking process and makes the eggs easier to peel. Let them cool completely for a few minutes. Then, gently peel the eggs, being careful not to break the egg whites.
Step 2) - Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg white halves aside on a tray.
Make the Béchamel Sauce
Step 3) - Now prepare a thick and creamy béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and stir continuously to form a roux. Let it cook for about 1 minute, then slowly pour in the milk, whisking constantly to prevent lumps.
Bring the sauce to a gentle boil, stirring until it thickens. Season with salt, black pepper, and a pinch of nutmeg to taste. The béchamel should be thick enough to hold its shape when cooled.
Make the Filling
Step 4) - Once the béchamel sauce is ready, remove it from the heat and add the reserved egg yolks. Use an immersion blender or food processor to blend everything until smooth. Add the grated Parmigiano Reggiano and continue blending until you get a rich, velvety cream.
Fill the Eggs
Step 5) - Use a spoon or a piping bag to fill the egg white halves generously with the béchamel and yolk mixture. Then gently press the halves back together to form whole eggs again.
Place the stuffed eggs in the freezer for about 10 to 15 minutes. This step helps the filling firm up and makes the eggs easier to bread and fry without falling apart.
TIP: Don't skip this step! A short chill in the freezer ensures a neater breading and crispier result.
Bread and Fry
Step 6) - Prepare three bowls: one with flour, one with breadcrumbs, and one with two beaten eggs. Take the chilled stuffed eggs and dip each one in the beaten egg first, then roll it in flour. Repeat the egg dip, and finally coat the eggs in breadcrumbs. This double breading ensures an extra crispy crust.
Step 7) - Heat the peanut oil in a deep saucepan or frying pan to 350°F (180°C). Carefully lower the breaded eggs into the hot oil—fry only 2 to 3 at a time to maintain the oil temperature.
Fry the eggs until golden brown and crispy on all sides, about 2–3 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Your Uova alla Monachina are now ready! Serve them hot and crispy, right after frying, for the best texture and flavor.
YOU MUST ALSO TRY:
- Uova Mimosa (Italian Deviled Eggs for Spring Celebrations)
- Traditional Neapolitan Lasagna Recipe
- Fried Breaded Zucchini
- Scarcella (Italian Easter Cookies with Eggs)
- Meatloaf with Hard-Boiled Eggs
Storage
I recommend serving Uova alla Monachina immediately, while they’re still hot and crispy. They are best enjoyed fresh. They do not freeze well.
If you have leftovers, you can store them in the refrigerator for up to 2 days. Before serving, reheat them in the oven at 300°F (150°C) for about 10 minutes to help bring back some of their crispiness.
Tips
Here are two essential tips to help you make perfect Monachina eggs every time:
Boil the Eggs Properly: Getting the eggs just right is the first step to success. Boil them for exactly 10 minutes over low heat—this helps prevent the shells from cracking.
Once cooked, immediately transfer the eggs to a bowl of cold water to stop the cooking process. Cooling them quickly is key: if they stay warm, the shells will stick and make peeling difficult.
Once the eggs are fully cooled, gently roll them on the countertop while applying light pressure. This will crack the shell all over and make it much easier to peel without damaging the egg whites.
Make a Thick, Creamy Filling: The filling should be thick enough to hold the two egg halves together, almost like a glue. For this reason, the béchamel sauce must be thicker than usual—smooth and creamy, but with enough body to stay in place.
To achieve the right consistency, the béchamel recipe for this dish uses less milk, less butter, and slightly more flour than the classic bechamel recipe. The addition of the mashed yolks also helps thicken the mixture, giving it a rich, velvety texture that works perfectly as a filling.
Tip: Avoid using store-bought béchamel sauce, as it's often too thin and runny for this recipe. A homemade béchamel gives you better texture and flavor, and ensures your stuffed eggs stay perfectly assembled.
Variations
While the traditional Uova alla Monachina filling is made with just béchamel sauce, egg yolks, and Parmigiano Reggiano, you can absolutely get creative and add your own twist.
For a touch of bold flavor, try adding a teaspoon of strong mustard to the filling—it brings a slightly spicy, aromatic note that pairs beautifully with the creamy texture. You can also mix in some fresh herbs like basil, chives, or marjoram for a fresher, more vibrant taste.
If you’re not vegetarian, feel free to enrich the filling with small cubes of ham or a bit of tuna in oil for a more savory version.
Want to make the coating extra crispy? Swap out the traditional breadcrumbs with Japanese panko. Or, for a fun variation, use unsweetened corn flakes, gently crushed with your hands. They not only add extra crunch, but also give your stuffed eggs a beautiful golden color once fried—perfect for impressing guests!
Origins
The exact origins of Uova alla Monachina are uncertain, but the most widely accepted theory points to Naples, where the recipe is believed to have been created sometime between the 18th and 19th centuries.
According to legend, the dish was invented by French chefs who had arrived at the court of Ferdinand IV of Bourbon. His wife, Maria Carolina of Austria—sister of Marie Antoinette—was not fond of the bold and rustic flavors of Neapolitan cuisine. Hoping to refine the court’s culinary offerings, she asked her sister to send some of the French royal chefs to Naples.
These chefs were nicknamed monsù by the Neapolitan people—a playful adaptation of the French word monsieur, meaning “sir”. The "monsù" brought with them refined French cooking techniques, which they blended with local ingredients and traditions. Uova alla Monachina likely emerged from this fusion of French technique and Neapolitan flavor.
The name "monachina"—which translates to “little nun”—suggests that the dish may have also had roots in convent kitchens. It’s believed that nuns prepared these elegant stuffed eggs for Easter feasts, especially for the nobility or wealthier families of the area.
Recipe Card
Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)
Ingredients
For the Eggs
- 6 large eggs
For the Béchamel Sauce
- 200 ml whole milk - ¾ cup, at room temperature
- 50 g all purpose flour - 1.5 oz
- 50 g grated Parmigiano Reggiano cheese - 1.5 oz
- 40 g unsalted butter
- ½ teaspoon salt
- nutmeg - to taste
- black pepper - to taste
Breading and Frying
- 100 g breadcrumbs - 1 cup
- 50 g all purpose flour - 6 tablespoons
- 2 eggs
- 1 liter peanut oil 4 cups , for frying
Instructions
- Start by boiling the eggs. Place the fresh eggs in a pot and cover them with cold water. Turn on the heat and bring the water to a boil. As soon as it starts to boil, set a timer and cook the eggs for 10 minutes to get perfectly hard-boiled eggs.
- Once the eggs are cooked, transfer them immediately to a bowl filled with cold water. This stops the cooking process and makes the eggs easier to peel. Let them cool completely for a few minutes. Then, gently peel the eggs, being careful not to break the egg whites.
- Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg white halves aside on a tray.
Make the Béchamel Sauce
- Now prepare a thick and creamy béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and stir continuously to form a roux. Let it cook for about 1 minute, then slowly pour in the milk, whisking constantly to prevent lumps.
- Bring the sauce to a gentle boil, stirring until it thickens. Season with salt, black pepper, and a pinch of nutmeg to taste. The béchamel should be thick enough to hold its shape when cooled.
Make the Filling
- Once the béchamel sauce is ready, remove it from the heat and add the reserved egg yolks. Use an immersion blender or food processor to blend everything until smooth. Add the grated Parmigiano Reggiano and continue blending until you get a rich, velvety cream.
Fill the Eggs
- Use a spoon or a piping bag to fill the egg white halves generously with the béchamel and yolk mixture. Then gently press the halves back together to form whole eggs again.
- Place the stuffed eggs in the freezer for about 10 to 15 minutes. This step helps the filling firm up and makes the eggs easier to bread and fry without falling apart. TIP: Don't skip this step! A short chill in the freezer ensures a neater breading and crispier result.
Bread and Fry
- Prepare three bowls: one with flour, one with breadcrumbs, and one with two beaten eggs. Take the chilled stuffed eggs and dip each one in the beaten egg first, then roll it in flour. Repeat the egg dip, and finally coat the eggs in breadcrumbs. This double breading ensures an extra crispy crust.
- Heat the peanut oil in a deep saucepan or frying pan to 350°F (180°C). Carefully lower the breaded eggs into the hot oil—fry only 2 to 3 at a time to maintain the oil temperature.
- Fry the eggs until golden brown and crispy on all sides, about 2–3 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- Your Uova alla Monachina are now ready! Serve them hot and crispy, right after frying, for the best texture and flavor.
Notes
Tips for Perfect Uova alla Monachina
Here are two essential tips to help you make perfect Monachina eggs every time: Boil the Eggs Properly: Getting the eggs just right is the first step to success. Boil them for exactly 10 minutes over low heat—this helps prevent the shells from cracking. Once cooked, immediately transfer the eggs to a bowl of cold water to stop the cooking process. Cooling them quickly is key: if they stay warm, the shells will stick and make peeling difficult. Once the eggs are fully cooled, gently roll them on the countertop while applying light pressure. This will crack the shell all over and make it much easier to peel without damaging the egg whites. Make a Thick, Creamy Filling: The filling should be thick enough to hold the two egg halves together, almost like a glue. For this reason, the béchamel sauce must be thicker than usual—smooth and creamy, but with enough body to stay in place.To achieve the right consistency, the béchamel recipe for this dish uses less milk, less butter, and slightly more flour than the classic bechamel recipe. The addition of the mashed yolks also helps thicken the mixture, giving it a rich, velvety texture that works perfectly as a filling. Avoid using store-bought béchamel sauce, as it's often too thin and runny for this recipe. A homemade béchamel gives you better texture and flavor, and ensures your stuffed eggs stay perfectly assembled.
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