Italian Style Deviled Eggs

I know this recipe is popular in many countries, but did you know that it’s one of the typical Easter Italian foods, also very popular throughout spring?

I always loved my mum’s version, the Italian Style Deviled Eggs, but I’m warning you, it’s dangerous. I could get out of control and lose count of how many eggs I’m eating. Not good!

The taste is amazing, so even if there’s plenty of Deviled Eggs recipes out there, I’m sharing my mum’s step-by-step formula. I want to make you guys a gift, it’s too good to keep secret. Lately I am preparing them more often not only for the taste, but also because it’s a suitable recipe for a keto diet, paleo and low carb habits.

A special ingredient is the homemade mayonnaise sauce. I’m not using an industrial mayo because they all contain sugar and I am committed to make this food refined sugar free. And this sauce doesn’t need sugar? ;)

You will probably whip a bit extra mayo for this recipe. Use it as a spread or next to another course. You can preserve it for 24 hours in the fridge, in a jar or in a bowl covered with cling film.

Ingredients for 4 people

  • 4 eggs

  • 1/2 can tuna

  • 4 tbsp chopped Parsley

  • 1/4 tsp Salt

  • 1/2 tsp ground Chilli Pepper

  • 1 tbsp olive oil

  • 10 capers (optional)

For the homemade mayonnaise sauce:

  • 1 yolk

  • 125 g olive oil

  • 1/2 lemon juice

  • Pinch of salt

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  1. First of all boil thee eggs. The yolk has to be fully cooked so leave them in boiling water for about 8 minutes. After that, let the eggs cool down in ice water for at least 15 minutes.

  2. While you wait for the eggs to cool off, prepare the homemade mayonnaise. Place the yolk (at room temperature) in a little bowl and add a tsp of lemon juice. Start beating the egg with an electric mixer (if you don’t have it, you can use a hand mixer). At this point slowly add the olive oil to the mix while the mixer is in action. Once you have added 50% of the oil, add the remaining lemon juice. Keep mixing and add the remain oil a little bit at a time. Once the mayonnaise is perfectly “whipped” add a little pinch of salt and set aside.

  3. Go back to the boiled eggs and remove the shell. Carefully cut the eggs in half (vertically) and place the 2 halves in a plate. With a tea spoon, carefully remove the boiled yolk from each half, and collect all of them in a medium bowl.

  4. Use the boiled yolks as a base for the filling. Add the tuna, 2 tbsp chopped parsley, salt, chilli pepper and 1 tbsp of olive oil and mash them with a fork. Add 3 tbsp of homemade mayonnaise sauce and mix until creamy and homogenous. For the proper Italian style eggs add the chopped capers to the mix.

  5. Transfer the yolk and tuna cream into a piping bag and fill each egg with the same quantity of cream.

  6. Sprinkle with chopped parsley and chilli pepper, serve immediately or place in the fridge before serving. The eggs can stay up to 24 hours in the fridge.

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Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll know how to get the perfect consistency and it will only take a few seconds to remove the shell.

Take a large saucepan and bring the water to boil. Gently place the eggs in the water. Set the timer for the desired time. Boil for 6 minutes for soft-boiled eggs or wait 8-9 minutes for very firm hard boiled eggs. Once the timer is off, transfer the eggs into icy water for about 15 minutes. Let them cool down properly in order to make it easy to peel off the shell.

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