Deviled eggs with speck are an easy, super quick, and very tasty Easter appetizer. On Easter tables, stuffed eggs are an absolute must, and besides the classic tuna ones, I have made several versions, all very simple and tasty to make in 10 minutes (if you boil the eggs in advance, I will of course also tell you how to cook hard-boiled eggs without making mistakes), but also to prepare in advance, they will win everyone over at first taste, they are lighter than the classics because without mayonnaise, you will make a great impression with little effort, your guests will love them!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 deviled eggs with speck
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4.5 oz speck
- 3.5 oz cream cheese
- 6 eggs
Steps
Deviled eggs with speck are super easy and quick to prepare. First, put the eggs in a small pot with cold water, bring to a boil and let them cook for 8-9 minutes, drain them and let them cool under cold running water or in ice water.
Peel the hard-boiled eggs, cut them in half lengthwise, and gently remove the yolks.
Place the hard yolks in a container along with the cream cheese and 3.5 oz of speck cut into small pieces (the rest will be used for decoration) and blend all the ingredients with an immersion blender until a creamy mousse is obtained.
Fill the eggs with the freshly made cream. I used a piping bag with a star tip, but you can also use a simple teaspoon.
If you wish, decorate the deviled eggs with a piece of speck shaped into a rose (simply cut a strip of speck and roll it onto itself) and some parsley leaves.
Place the deviled eggs with speck in the fridge until serving time.
Notes:
Deviled eggs with speck can be stored in the fridge for a couple of days. I did not add salt and pepper because the speck is already tasty on its own, but feel free to adjust to your liking.
Other deviled egg recipes HERE
