Deviled eggs with fava bean cream are a spring appetizer, delicious finger foods perfect for any occasion and especially for the Easter table.
Easter deviled eggs are simple, quick, and very tasty. They are made with a cream of shelled fava beans, mayonnaise, and hard-boiled yolk, all placed in a piping bag to fill the empty egg white shell.
Deviled eggs should be served cold, so you can prepare them the day before. They are delicate yet tasty and will make a great impression!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 6 pieces
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients for Deviled Eggs with Fava Bean Cream
- 3 medium eggs
- 5.3 oz fresh shelled fava beans
- 2 tablespoons Mayonnaise
- 1 Knob of butter
- to taste Speck
- to taste Salt
- to taste Parsley
Tools
- 1 pot
- 1 small pot
- 1 small pan
- 1 immersion blender
- 1 bowl
- 1 piping bag
- 1 tray
Preparation for Deviled Eggs with Fava Bean Cream
To prepare this recipe, start by cooking the eggs: immerse the eggs in cold water and let them cook for 10 minutes from when the water starts boiling.
Once cooked, run them under cold running water to cool.In the meantime, cook the shelled fava beans by boiling them for about 10 minutes with water and salt, then drain, saving some cooking water, let them cool, and then remove the skin.
Sauté the peeled fava beans in a small pan with the butter for about 2 minutes, then blend them with an immersion blender along with a few tablespoons of cooking water.
Leave a few whole for the final decoration of the eggs.
Peel the eggs, cut them in half, and then separate the yolks from the whites.Add the yolks to the fava bean cream, mash well with a fork, also add the mayonnaise, mix, and blend all the ingredients well to obtain a nice smooth cream.
Let the fava bean cream cool in the freezer for at least 10 minutes until it thickens slightly.
Transfer the fava bean cream into a piping bag with a large star nozzle, fill the egg whites forming little tufts.Garnish the eggs with fava beans, some pieces of speck, and parsley leaves, then refrigerate until ready to serve.
Tips
For more deviled eggs click here
Easter Basket Deviled Eggs
Deviled Eggs with Tuna and Beetroot
Breaded Hard-Boiled Eggs with Mixed Salad
NOTES
FAQ (Questions and Answers)
What if I don’t like fava beans?
You can fill the eggs by mixing the hard-boiled eggs with a bit of mayonnaise.
Or with a beetroot and tuna cream.
