Stuffed Eggs

Stuffed eggs, also known as deviled eggs in English, are an elegant and delicious appetizer. Here is the classic Italian recipe:

Ingredients

• 6 large eggs
• 2 tablespoons of mayonnaise
• 1 teaspoon of mustard (preferably Dijon, but American yellow mustard will also work)
• Salt to taste
• Freshly ground black pepper to taste
• Sweet paprika for garnish (optional)
• Fresh chopped parsley for garnish (optional)
• Capers or olives for decoration (optional)

Preparation

1. Put the eggs in a pan and cover them with cold water. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
2. Drain the eggs and place them in a bowl with cold water and ice to cool them quickly. This step also helps to peel them more easily afterwards.
3. When the eggs are cooled, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
4. Mash the yolks with a fork until reduced to a fine powder.
5. Add the mayonnaise, mustard, and mix well. Adjust salt and pepper to taste.
6. Transfer the mixture to a piping bag with a star tip for a decorative effect, or simply use a teaspoon to fill the egg cavities with the yolk mixture.
7. Arrange the stuffed eggs on a serving plate and lightly sprinkle with paprika and chopped parsley, if desired. You can decorate each egg with a caper or a piece of olive for an extra touch of color and flavor.
8. Keep in the fridge until ready to serve.

Trivia

Stuffed eggs are a classic dish that can be customized in many ways. Some variations include the addition of chopped anchovies, aromatic herbs or a touch of vinegar. In Italy you can find versions with additions such as grated truffle or pesto for an even richer and more distinctive flavor.