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Italian Style Stuffed Eggs
A recipe by Marie Simmons

Italian Style Stuffed Eggs – These Italian style stuffed eggs are unique because the yolks are blended with olive oil instead of mayonnaise. Use your most flavorful olive oil so that its distinctive flavor is evident. When beaten with the yolk the olive oil makes the yolk light and creamy. It's a pleasant departure from the typical mayonnaise stuffed egg filling. Adapted from the book The Good Egg by Marie Simmons.

 

Ingredients

  • 4 large eggs, hard cooked, peeled and halved lengthwise
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced flat leaf Italian parsley
  • 1/4 teaspoon minced or grated garlic
  • 1/4 teaspoon Kosher salt, or to taste
  • Freshly ground black pepper
  • Paprika, optional garnish

Steps

 

1. Carefully remove the yolks from the whites. Place whites cut side up on a plate. Press the yolks with the back of a spoon through a sieve set over a bowl, or mash with a fork. Combine yolks, half of the olive oil. 1 tablespoon parsley, garlic, salt and a generous grinding of black pepper. Mash the ingredients together with a fork until blended. Using a wooden spoon beat the ingredients together gradually adding the remaining 2 tablespoons olive oil until mixture is light and smooth. Taste; add more salt or pepper, if desired.

2. Using a teaspoon carefully stuff the whites with the yolk mixture distributing evenly and mounding tops.

3. Sprinkle the top of each filled egg with the remaining tablespoon of minced parsley. Add paprika, if desired. Serve either chilled or at room temperature.

Makes 8 halves.

Copyright © 2003 by Marie Simmons. All rights reserved