Italian Deviled Eggs
The Italian inspired deviled eggs are a delicious twist on a classic. Bringing the flavors of roasted red pepper, parmesan, and Italian herbs to the mix, Be sure to make plenty, because these little bites will be gone before you know it.
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Servings: 56 pieces (I assume 3 - 4 egg halves per person.)
Calories: 98kcal
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
- 4.5 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, 4.5 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 9x13 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.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Italian Deviled Eggs
Amount per Serving
Calories
98
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
99
mg
33
%
Sodium
209
mg
9
%
Potassium
50
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.4
g
0
%
Protein
5
g
10
%
Vitamin A
193
IU
4
%
Vitamin C
2
mg
2
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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