Parsley: Deviled Eggs with Italian Salsa Verde

Deviled Eggs Italian Salsa

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:

  1. 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.
  2. 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 - Italian Salsa Verde Green Sauce Anchovies Capers - ForkFingersChopsticks

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


  1. Prepare Italian Salsa Verde
  2. 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.
  3. 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.
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12 Responses to Parsley: Deviled Eggs with Italian Salsa Verde

  1. I have a potluck in my near future and was wondering what to bring. This delcious-looking and -sounding recipe might just be it.It’s been a long time since I made deviled eggs, and I like the Italian twist. Thnx. Claire @

    Andrea (FFC): I think you’ll find the filling quite balanced with flavors. Makes me wonder why so many people don’t use olive oil instead of mayonnaise as the liquid fat.

  2. ricky says:

    They look good enough to eat…..

    Andrea (FFC): They are.

  3. arkansas rob says:

    Gurl: Get ready for Top Chef Denver.

    Andrea (FFC): Nice compliment but I don’t think deviled eggs will impress all that much. On second thought, these babies are pretty dang good. Hmmm. . . .

  4. Monica says:

    Hey sis, Tanner and I loved these when we sampled them last week. With Tanner now recovering from foot surgery, he’s got to eat light and get some protein, the boost of flavor is all extra. Yummy……….
    These will be on the menu tonight!

    Andrea (FFC): I’m so glad my nephew is not a picky eater. I hope he recovers quickly.

  5. Now this was a truly inspired idea. I used to love deviled eggs, but find them gross now with all that mayo, yet I still love the idea of them. Now I can make them again “adult” style. Love your pics too!

    Andrea (FFC): Dang, makes me think I should have called them that. Enjoy. FYI, I make up a batch of salsa verde and have boiled eggs at the ready. I can then easily make a few for dinner or several for impromptu snacks for guests. Although remember salsa verde should be used within a few days.

  6. Roz says:

    I don’t know which recipe to comment on first . . . so many great recipes to try; nice photos too. I’ve signed up to get your post feed now and can’t wait to learn more from you; hope you stop by and visit someday if you can. Roz

    Andrea (FFC): Thanks for the follow and for taking time to leave a comment. If you try these deviled eggs, let me know.

  7. Love this take on deviled eggs. Bringing new flavors to old classics is awesome!

    Andrea (FFC): One of the people who really liked these is my neighbor’s son. He’s about 10 and is diggin’ the anchovy thing.

  8. I, too, find those mayo’d deviled eggs to be ho-hum. Now these are a whole new ball game. An inspired idea.

    Andrea (FFc): Indeed.

  9. I’m with you on how you felt about deviled eggs. This may just change my mind – I’ll give it a try!

    Andrea (FFC): Ironically I eat boiled eggs several days of the week for a quick breakfast. But, the mayo deviled eggs do nothing for me. As Lentil Breakdown pointed out – these are an adult version – with more complex flavors.

  10. What a refreshing way to have deviled eggs! These look delicious. :)

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