I view deviled eggs as a jumping off point for a host of flavor combinations that can be adjusted to suit any number of dinner party menus. While I most often see them at Easter or summer potlucks, they are really a great appetizer choice for any occasion. For this tasty bite, I added dried Italian herbs, roasted red pepper, and grated Parmesan cheese to my regular deviled egg filling. The whole process was simple and pretty painless.
What You Need to Make Italian Deviled Eggs
Equipment
- Food Processor – I use a food processor because I’m usually making a fairly large quantity and so it is faster than mashing and mixing by hand. However, you could certainly use a potato masher or even a fork instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl
- Cutting Board – For chopping the Roasted Red Peppers
- Kitchen Knife – For chopping the Roasted Red Peppers
- Rubber Scraper
- Plastic Zip Top Bag – You could also use a Pastry Bag with Wide Tip. I choose the plastic zip top bag for easy clean up.
- Scissors – For cutting off the tip of the zip top bag
Ingredients
- Eggs – I always use jumbo eggs.
- Mayonnaise – I suggest real mayonnaise, but you can use whatever suits you best.
- Dijon Mustard – You can use other types of mustard, but that will of course slightly alter the taste.
- Roasted Red Peppers – I use the ones in a jar that are already cut into julienne strips so that I have less chopping to do.
- Italian Seasoning – The easiest version of this is to just buy it. However, if you would prefer to make your own, see the Recipe Notes for my usual blend.
- Grated Parmesan Cheese – I used the kind from a plastic jar from the grocery store, but you can use whichever suits your tastes.
- Kosher Salt – I just taste test the filling and adjust as needed.
- Ground Black Pepper – As with the salt, I taste the filling and add pepper as desired.
Getting Started with Making Italian Deviled Eggs
In this case, I started with my new (to me) go-to method of hard boiling eggs in the Instant Pot.
Once the eggs are hard boiled, peel them, slice them in half, and remove the egg yolks.
Making the Filling for Italian Deviled Eggs
Then I built what I will call a Regular Deviled Egg base by adding mayo and dijon mustard to the egg yolks. I wanted fast blending and a smooth filling, so I used the food processor. You could also use a potato masher and do it by hand. I was in a hurry and don’t really like my current potato masher for this kind of work.
Then I moved the base filling mixture to a mixing bowl and added in my grated Parmesan, diced roasted red pepper, and Italian seasoning. I folded in those ingredients with a rubber scraper until I had everything fully integrated.
Filling the Egg Whites
After that, it’s time to move the filling to whatever you are using to pipe it into the egg white halves. I use a plastic zip top bag. If I’m feeling fancy, I’ll use a large fluted pastry tip along with it. Otherwise, I’ll just snip off the tip of the bag after I load it up with the filling. If you are using a pastry tip, you’ll need to cut off the tip before filling the bag. Roll back the edge of the zip top bag, spoon in the filling, and cut off the tip of one corner of the bag. I cut off about a half an inch of the corner tip.
Set up your halved egg whites in whatever container you either plan to store or serve them in.
Squeeze the filling over into the corner, twisting the top of the bag like you would a pastry bag. Pipe the filling into the egg white halves.
You can sprinkle on a little extra Parmesan for garnish if desired. Chill until you’re ready to serve.
Related Recipes
Looking for some other variations on deviled eggs, you might want to try one of these:
Need some other menu ideas to go along with these Italian Deviled Eggs? Check out my Welcome Spring Dinner Party page for some recipe suggestions.
Italian Deviled Eggs
Ingredients
- 28 hard boiled eggs Makes 56 deviled eggs
- 1.5 cups Mayonnaise
- ½ cup Dijon Mustard
- Kosher Salt to taste
- Ground Black Pepper to taste
- 2.5 tablespoons Italian Seasoning See Notes for recipe if you don’t happen to have Italian Seasoning on hand or need to leave out one of the components due to guest preferences. You can adjust the specific amount to taste.
- 1 ½ cup Roasted Red Pepper Strips Finely chopped.
- 2 ¼ cup Parmesan Cheese Grated (Plus some more to sprinkle on top of the finished eggs if desired.)
Instructions
- Hard boil the eggs. See my recommended method using the Instant Pot here.28 hard boiled eggs
- Cut the eggs in half. Remove the yolks and place them in a large mixing bowl or in the bowl of a food processor. Set the whites on either the platter you will be using for serving or a container you’ll be using for storage. If using a food processor, pulse them a few times until crumbly. Otherwise, you can use a potato masher to smoosh the yolks.
- Add the mayo and Dijon mustard and continue mixing until smooth.1.5 cups Mayonnaise, ½ cup Dijon Mustard
- Add the Italian Seasoning, Roasted Red Peppers, and Parmesan Cheese. Continue mixing / blending until fully incorporated. Check the taste and add salt and / or pepper as desired.Kosher Salt, 2.5 tablespoons Italian Seasoning, 1 ½ cup Roasted Red Pepper Strips, 2 ¼ cup Parmesan Cheese, Ground Black Pepper
- Transfer the mixture to a plastic zip top bag or pastry bag with a wide tip. If using a plastic zip top bag, once the filling is in, cut off one of the bottom corners and use that for piping the filling into the egg whites. (Same concept with a pastry bag, just don’t cut it. 🙂 )
- Sprinkle with additional Parmesan if desired.
- Serve immediately or cover and refrigerate until you are ready to serve. I use 9×13 Pyrex dishes with lids so that I can easily stack and store them in the fridge.
Equipment
- Food Processor (optional) You can use a potato masher instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl
- Cutting Board For chopping the Roasted Red Peppers
- Chef's Knife For chopping the Roasted Red Peppers
- Plastic Zip Top Bag Or Pastry Bag with Wide Tip
Notes
- Italian Seasoning Instructions
- You can make your own with the ingredients below. You can use the amounts listed or adjust for your own purposes. If you happen to have a guest who doesn’t like one of these things like I do (no thyme), you can just omit that herb.
- 1 teaspoon Dried Marjoram
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- You can make your own with the ingredients below. You can use the amounts listed or adjust for your own purposes. If you happen to have a guest who doesn’t like one of these things like I do (no thyme), you can just omit that herb.
- Pastry Tips
- If you want a little extra flair, you can use a decorative tip. However, just be mindful that since you have chunks of roasted red pepper in the mixture, a small tip is not a good choice because it will get clogged.
- You can use the 3 piece pastry tips with your plastic zip top bag too. Just don’t cut off so much of the bag corner that the tip falls through and don’t forget to remove your tip before you throw the bag away.
- Storage
- These are a great candidate for making in advance and storing in the fridge. Just remember to use a container with a lid so you don’t have to worry about them getting smooshed when you’re planning out your fridge space.
