Italian Deviled Eggs (Uova Farcite) Recipe

    Ingredients

  • 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

Directions

  • 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.
  • Scrape the mixture into a medium bowl, and add the cornichons, zucchini, roasted peppers, capers, and parsley. Mix well to combine.
  • Stuff or pipe the mixture into the egg whites. Sprinkle with chopped parsley.

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