Italian deviled eggs recipe
Italian Deviled Eggs
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Looking for a unique twist on traditional deviled eggs? Look no further than this delicious Italian deviled eggs recipe. This recipe takes the classic deviled eggs and infuses them with Italian flavors, creating a mouthwatering appetizer that is sure to impress. The eggs are filled with a creamy mixture of mayonnaise, Parmesan cheese, and Italian herbs, and garnished with a sprinkle of paprika. Serve these Italian deviled eggs at your next gathering and watch them disappear in no time!
Keywords: Italian, deviled eggs, recipe, appetizer, Parmesan cheese
Italian deviled eggs recipe details
I *love* Easter – So many eggs to devil after it’s all over! Here is one of my favorites:
Ready in: 35 mins
Ingredients
Serves: 12- 12 hard cooked eggs, peeled
- 1/4 cup finely grated Parmesan cheese, divided
- 1/4 cup finely chopped fresh chives, divided
- 1/4 cup finely minced prosciutto
- 1/4 cup finely diced red bell pepper
- 5 finely chopped green olives
- 1 Tablespoon dijon mustard
- 1/2 cup sour cream
- 2 Tablespoons mayonnaise
- 5 dashes hot sauce (i.e. “Franks RedHot”)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
Preparation method
Prep: 15 mins | Cook: 20 mins1. Slice the eggs in half lengthwise, place the yolks in a small mixing bowl and mash them with a fork. Set aside about 1/4 of the parmesan cheese and 1/4 of the chives for garnish. Mix the remaining parmesan cheese and chives into the yolks, along with the prosciutto, bell pepper, green olives, sour cream, mayonnaise, hot sauce, garlic powder and black pepper.
2. Spoon the mixture in healthy amounts back into the egg white halves. Garnish with the reserved Parmesan cheese and chives. Refrigerate until ready to serveTip
If you’re not familiar with hard cooking eggs so that they peel relatively easily and have no green ring around the yolk: Place the eggs (right out of the ‘fridge) in a pan and add enough water to cover them by 1″. Bring the pan to a boil over medium-high heat. Cover the pan, remove it from the heat and allow the eggs to steep in the hot water for 15 minutes. Once the time has elapsed, place the pan in the sink and slowly run cold water into it until the eggs have cooled to the point you can just handle them. Peel the eggs under slowly running water. (Note: Those of you that live above 6,000 feet altitude, steep the covered pot of eggs over the very lowest heat setting possible on your stove for about 20 minutes)
Alternate methodLiving in the boon-docks has its advantages, but having stuff like prosciutto available at the corner super-store is not one of them! Instead, you might try Armour (brand) sliced dried beef, pepperoni, summer sausage, sliced deli ham or something similar
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Italian deviled eggs recipe
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