Italian Deviled Eggs (Uova Farcite) Recipe

Publish date: 2024-08-23

Ingredients

12 large hard-boiled eggs
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
¼ teaspoon kosher salt
¼ cup extra-virgin olive oil
¼ cup finely chopped cornichons
¼ cup finely diced zucchini
¼ cup finely chopped roasted red bell peppers
2 tablespoons chopped drained capers in brine
2 tablespoons chopped fresh Italian parsley, plus more for garnish

Directions

Halve the eggs lengthwise, and remove the yolks. Put the yolks in a mini–food processor (or in a bowl, if you’re working by hand), and add the mustard, vinegar, and salt. Process to a paste. With the machine running, add the olive oil in a stream to make a very smooth mixture.

Scrape the mixture into a medium bowl, and add the cornichons, zucchini, roasted peppers, capers, and parsley. Mix well to combine.

Stuff or pipe the mixture into the egg whites. Sprinkle with chopped parsley.

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Italian Deviled Eggs (Uova Farcite) Recipe

Ingredients

Directions