Italian Deviled Eggs Recipe 45 Recipes

SLIM ITALIAN DEVILED EGGS

Slim Italian Deviled Eggs image

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

Ingredients

6 hard-boiled large eggs
3 tablespoons mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
Optional: Shredded Parmesan cheese and fresh oregano leaves

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.

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

Ingredients

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

SPICY ITALIAN DEVILED EGGS

Spicy Italian Deviled Eggs image

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

Ingredients

6 eggs
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
¼ cup mayonnaise
½ teaspoon ground black pepper, or to taste
½ teaspoon salt, or to taste
1 pinch paprika, for garnish

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

Italian Deviled Eggs image

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

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons prepared pesto sauce
1 tablespoon parmesan cheese, grated
1/2 teaspoon lemon juice
salt & pepper
parsley, chopped

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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