Victor Protasio

Lidia Bastianich’s Italian Deviled Eggs

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The chef and author of Lidia’s Celebrate Like an Italian puts her spin on the classic finger food

Lidia Bastianich’s Italian Deviled Eggs

12 large hard-cooked eggs,peeled
2 tbsp. Dijon mustard
2 tbsp. white-wine vinegar
¼ tsp. 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 tbsp. chopped drained capers
2 tbsp. chopped fresh flat-leaf parsley, plus more for garnish

1. Halve eggs lengthwise, and remove yolks. Place yolks, mustard, vinegar and salt in a mini food processor. Process to a paste, about 10 seconds. With the processor running, add olive oil in a steady stream; process until combined and very smooth.

2. Transfer mixture to a medium bowl. Stir in chopped cornichons, zucchini, roasted peppers, capers and parsley until combined.

3. Spoon or pipe mixture into egg whites. Sprinkle with chopped parsley.

Makes: 24
Active time: 20 minutes
Total time: 20 minutes