Italian Deviled Eggs (Uova Farcite) Recipe | PBS Food

Italian Deviled Eggs (Uova Farcite)

Italian Deviled Eggs

My Italian version of this American favorite leaves out the mayo and replaces it with bright flavors reminiscent of salsa verde. They can (and should, because they taste better after the flavors blend for an hour or two) be made earlier in the day and kept in the refrigerator until you’re ready to serve. The filling can easily be mixed by hand or in a mini processor.


Prep time: 1.5 Hours

Cook time: 10 Minutes

Yield: Makes 24 halves

Course: ,


  • 12 large hard-boiled eggs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup finely chopped cornichons
  • ¼ cup finely diced zucchini
  • ¼ cup finely chopped roasted red bell peppers
  • 2 tablespoons chopped drained capers in brine
  • 2 tablespoons chopped fresh Italian parsley, plus more for garnish


  1. Halve the eggs lengthwise, and remove the yolks. Put the yolks in a mini–food processor (or in a bowl, if you’re working by hand), and add the mustard, vinegar, and salt. Process to a paste. With the machine running, add the olive oil in a stream to make a very smooth mixture.
  2. Scrape the mixture into a medium bowl, and add the cornichons, zucchini, roasted peppers, capers, and parsley. Mix well to combine.
  3. Stuff or pipe the mixture into the egg whites. Sprinkle with chopped parsley.
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