Are you looking for a Tasty Appetizer to offer your friends for a buffet dinner? Deviled eggs are perfect.
Few and simple ingredients for an aperitif or simply one of the most commonly used appetizers for Easter, deviled eggs are very quick and affordable to make.
You can adjust the level of spiciness according to your taste, offering a tasty appetizer ready in no time and importantly economical, which can be made a day in advance.
Below, I leave other versions for different and tasty stuffed eggs, perhaps to present all together on a large tray so everyone can pick the one that appeals to them the most also visually.
Let’s go immediately after the photo, as always, to discover how to prepare Deviled Eggs!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Deviled Eggs
- 4 large eggs
- 0.7 oz anchovies in oil
- 3.5 oz tuna in oil
- 1 tsp salted capers (rinsed and drained)
- 0.7 oz black olives (pitted)
- to taste chopped parsley
- 1 fresh chili pepper
- 1 pinch smoked paprika
Tools
- 1 Immersion Blender
- 1 Small Pot
- 1 Teaspoon
- 1 Piping Bag
Preparation of Deviled Eggs
To prepare deviled eggs, first hard-boil the eggs. If you’re not sure how to do that, here’s my guide.
Once the eggs are hard-boiled, cool them in very cold water, then shell them, cut them in half, and remove the yolks, setting them aside.
In the bowl of an immersion blender or a regular blender, place the anchovies, tuna, and black olives.
Rinse the capers very well to remove the salt (you can use those in oil or vinegar if you prefer).
Then add the capers and the chili pepper without the seeds to the blender.
Blend everything until you have a creamy and coarse mixture.
Incorporate the yolks set aside and blend again, adding half of the chopped parsley and the paprika.
If the mixture is too stiff, add a little extra virgin olive oil (I usually add some from the tuna jar).
Then transfer the mixture to a bowl (or into a pastry bag fitted with a star tip).
If you don’t have a pastry bag, don’t worry; use a teaspoon.
Place the hard and now cold egg whites on a serving tray and generously fill them with the “deviled” mixture.
Decorate the top with the reserved chopped parsley and complete the tray by adding your preferred green salad.
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How to Store Deviled Eggs
You can store them in the refrigerator in an airtight container for 2 days.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
