Until last week I was not a deviled egg fan.
I admit to frowning when someone showed up to a party with a plate of ho hum deviled eggs – you know the ones – mashed yolks flavored with too much mayonnaise. Pretty BLAH.
Call me a food snob, but to me, it’s just a notch above bringing cheap hotdogs. (Fear not, I’m gracious and appreciate the thought.)
My attitude changed last week when I made these deviled eggs with Italian salsa verde.
As you know from my last post, Italian green sauce is a fresh herb condiment traditionally paired with boiled eggs – either as an ingredient in the sauce or as a topping for eggs. Thinking about the two, I was inspired to replace the mayo in deviled eggs. The result – deviled eggs that would be a welcome appetizer at a party or summer barbecue.
I was not planning to write this post, but these deviled eggs are so good I had to share. The texture and assertive flavors of the Italian salsa verde make these eggs stand out.
If you have a particular use for Italian salsa verde, please share. Or, tell us about your favorite deviled eggs.
Tidbits on Deviled Eggs:
- Spicy stuffed eggs date back as far as 13th century Andalusia. In a 15th century Italian text, stuffed eggs included raisins, cheese, parsley, marjoram and mint.
- In the 18th century, the name “deviled eggs” was termed. “Deviled” is used to connote spicy or fiery, reflecting the seasonings used to flavor. The first recipe for deviled eggs dates back to circa 1786.
Deviled Eggs with Italian Parsley Salsa Verde
Makes 24 halves
1/2 to 3/4 cup Italian Salsa Verde
1 dozen large eggs
Red pepper flakes
Capers, optional garnish
- Prepare Italian Salsa Verde
- Use a large pot big enough to make a single layer of eggs. Add cold water to cover by two inches. Slowly bring eggs to a boil. Once a full boil is reached, turn off the heat and cover with a tight fitting lid. Allow to sit for 10 minutes. Use a slotted spoon to remove one egg. Rinse it under cold water, peel and test for doneness – cut in half lengthwise with a sharp knife. If not cooked, allow remaining eggs to sit for a minute or two. Repeat. When done, drain off hot water and rinse eggs in very cold water until eggs are cooled.
- Peel remaining hard boiled eggs, cut lengthwise and remove yolks to small bowl. Add 1/2 cup Italian salsa verde. Mix with a fork. Taste and adjust seasoning adding more salsa and a dash of red pepper flakes. Fill the egg white shells with the yolk mixture. Garnish with capers. Refrigerate until ready to serve.