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Victor Protasio

Lidia Bastianich’s Italian Deviled Eggs

Posted on

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

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