ITALIAN STYLE DEVILED EGGS
Make and share this Italian Style Deviled Eggs recipe from Food.com.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil, cool and peel eggs.
- Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
- Mash egg yolks with a fork.
- Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
- Scoop or pipe yolk mixture into egg halves.
- Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.
Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.4, Sodium 90.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.4
SLIM ITALIAN DEVILED EGGS
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash the 4 yolks. Stir in mayonnaise, basil, oregano, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cheese and fresh oregano leaves. Chill until serving.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 72mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SPICY ITALIAN DEVILED EGGS
Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.
Provided by Bam bam!
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.6 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 194.4 mg, Sugar 0.4 g
ITALIAN DEVILED EGGS
An Italian twist on the picnic deviled egg. Makes a very nice potluck addition. Prep time include boiling eggs.
Provided by Caroline Cooks
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and halve eggs.
- Remove yolks to a small bowl and mash with a fork.
- Add mayonnaise and mustard, blending until smooth.
- Stir in pesto, cheese and lemon juice. Season with salt and pepper.
- Spoon into egg white shells and garnish with parsley.
- Refrigerate to meld flavors.
Nutrition Facts : Calories 179.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 284.7, Sodium 223.6, Carbohydrate 4.5, Sugar 1.8, Protein 10.1
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ITALIAN DEVILED EGGS | EASY ITALIAN APPETIZER - THIS ITALIAN …
From thisitaliankitchen.com
5/5 (7)Total Time 20 minsCategory AppetizerCalories 162 per serving
- Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat and immediately submerge eggs in ice water to cool.
- Crack the egg shells and carefully peel the shell off under cool running water. Slice the eggs in half lengthwise and remove the yolks to a bowl. Set the egg whites on a tray, cut side up.
- To the yolks, add in the mayonnaise and dijon mustard. Use either a handheld mixer or whisk to mix, making sure the mixture is smooth. Stir in the diced salami, parmesan, and green onion.
- Either spoon the filling mixture into the egg whites, or place the mixture into a piping bag fitted with a star tip to fill the eggs. Garnish with diced salami and green onion if desired.
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4.5/5 (2)Total Time 27 minsCategory AppetizersCalories 65 per serving
- Place eggs in water inside a medium-size pot, and bring to a boil. Boil the eggs for about 7 to 10 minutes. Then turn off the heat and allow the eggs to remain in hot water for an additional 5 to 7 minutes.
- Then drain, and set aside to cool. Or, run cold water over them for a few minutes to cool them quickly.
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- Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
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- Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.
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