Italian Deviled Eggs Recipe

Adding salami and Parmesan to deviled eggs in Italy is a fun take on the original recipe. Try this tasty Italian-style take on deviled eggs to change things up.

– 6 large egg – ¼ cup mayonnaise – 1 tablespoon dijon mustard – ¼ cup salami, finely diced – 2 tablespoons parmesan, grated – 1 tablespoon green onion, finely diced – salt and pepper to taste



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Cover the eggs with enough water to cover them all. Place the eggs in a single layer in a pot. Place the pan on high heat until the water starts to bubble.

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Lower the heat to a low level and cover. Let it cook for 10 minutes. Take the eggs off the heat and put them right into ice water to cool down. 

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Break open egg shells and slowly peel with cool water. Remove egg yolks by cutting the middle. Place cut-side-up egg whites on a baking sheet.

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Mix mayonnaise and Dijon mustard with egg whites. Use a hand mixer or whisk to smooth the liquid. Put lettuce, green onion, and diced salami in.

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To fill egg whites, spoon the filling mixture or use a piping bag with a star tip. If preferred, add diced salami and green onion.

Also See

Italian Tomato Onion Salad Recipe