Uova Ripiene (Tuscan Deviled Eggs)

Name: Uova Ripiene (Tuscan Deviled Eggs)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 anchovy filets, packed in oil, drained; 2 tablespoons brine-packed capers, drained, finely chopped; 2 tablespoons finely chopped parsley; 1 tablespoon mayonnaise; 1 tablespoon extra-virgin olive oil; Juice of half a lemon; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 6 hard-boiled eggs, peeled and halved

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin

Episode: Livorno

Uova Ripiene (Tuscan Deviled Eggs)

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

157

Total Fat

13

Saturated Fat

3

Carbohydrates

2

Dietary Fiber

1

Sugar

1

Protein

8

Cholesterol

227

Sodium

271

Total: 20 min
Active: 20 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

157

Total Fat

13

Saturated Fat

3

Carbohydrates

2

Dietary Fiber

1

Sugar

1

Protein

8

Cholesterol

227

Sodium

271

Total: 20 min
Active: 20 min

Ingredients

2 anchovy filets, packed in oil, drained

2 tablespoons brine-packed capers, drained, finely chopped

2 tablespoons finely chopped parsley

1 tablespoon mayonnaise

1 tablespoon extra-virgin olive oil

Juice of half a lemon

Kosher salt and freshly ground black pepper

6 hard-boiled eggs, peeled and halved

Directions

Special equipment:

a large mortar and pestle

Mash the anchovies, capers and most of the parsley with a mortar and pestle until a smooth paste forms. Stir in the mayonnaise, olive oil and lemon juice and season with some salt and pepper.
Add the egg yolks and mash until smooth. Mound the yolk mixture in the egg whites, sprinkle with the remaining chopped parsley and serve.