Deviled Eggs Italian Style

Deviled Eggs Italian Style is classic deviled eggs with an Italian flair to them!  No longer are these little treats made just for the holidays, they are now popular all year long.  These deviled eggs are delicious, keto-friendly, gluten-free, and perfect as an appetizer, lunch, or snack!

Italian-style deviled eggs…

These Italian-style deviled eggs are loaded with a creamy mixture of simple ingredients. Plus, they’re easy to make ahead, chill, and serve.

Our family adores them and they love our tuna stuffed deviled eggs, and spooky deviled eggs- 2 recipes, we enjoy making for Halloween every year.

But these deviled eggs are even better, bursting with multiple textures and flavors, leaving you guessing the filling and wanting more.  So make extra!

Deviled Eggs Italian Style by

A Fun Fact About Deviled Eggs…

Deviled eggs have been around for centuries and they originated in Italy.  Yes, it’s true.  According to the ancient history of deviled eggs, although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and served to wealthy Romans at the beginning of a meal. 

Why We Adore These Deviled Eggs…

  • they make the perfect little snack when hunger strikes.
  • they’re extremely budget-friendly.
  • festive enough to serve for company, and at parties.
  • gluten-free and perfect for the Keto diet.
  • always a crowd-pleaser.
  • perfect to make ahead, fill then serve.
a round dish filled with deviled eggs for an easy Easter dinner recipe.

Ingredients for Deviled Eggs Italian Style…

For this recipe, you will need the following ingredients: (*FULL PRINTABLE RECIPE CARD ON THE BOTTOM)

How To Make Deviled Eggs?

1st STEP: BOIL THE EGGS: First, place the eggs into a medium pot and fill it with water, just enough to cover them.  Cover and bring to a boil, then lower the heat and boil the eggs for 7 to 9 minutes.  Turn off the heat, and leave the eggs to rest for a few minutes more. 

Boiling eggs in a pot of water.

2nd STEP: PEEL THE EGGS:  Drain the water and run cold water over the eggs for a few minutes.  Then crack and peel off their shells.  Place the eggs into a bowl and allow them to cool completely before slicing them in half. 

3rd STEP: SLICE THEM IN HALVE:  Slice each egg lengthwise.  Set them into your egg dish. 

4th STEP: COOK THE PANCETTA:  In a small skillet, cook the pancetta until crispy, then finely chop it.  Transfer to a nearby dish.

5th STEP: MAKE THE FILLING:  Gently push out the yolks and transfer them into a small mixing bowl.  Mash with a fork and blend all the ingredients until well blended.  Then fold in the crispy pancetta.

2 photos of filling prepared in a egg dish by

6th STEP: FILL THE EGGS:  Then fill each egg white with a teaspoon of the filling.  Garnish on top with a sprinkle of smoked paprika, dried parsley, and some chopped pancetta.   

FINAL STEP:  CHILL BEFORE SERVING:  Chill the eggs for 30 minutes or more and serve.

Cook’s Tips for Success! 

  • When Boiling The Eggs: Place 1 teaspoon of white vinegar into the water with the eggs, then boil them.  This will help keep them from cracking while boiling. 
  • Also, make sure the water level is above the eggs.  Then boil them for about 7 to 9 minutes, and turn off the heat.  Allow them to sit and rest in the pot, for at least 10 to 12 additional minutes.  They will continue to cook and should help make it easier to crack and peel off their shells. 
  • Pancetta is Italian Bacon: These days, you can easily find it already pre-chopped in packages, and in the Deli section of your local supermarket.  Or you can use 2 slices of pancetta and cook until golden and crispy, then finely chop into tiny pieces.
  • Make Extra: If you are planning to make these deviled eggs for guests, it’s best to boil a few extra eggs, at least two extra, just in case one or two eggs break or get ruined during the boiling process.  It can happen at times.  Plus, the extra eggs will never go to waste.
  • If you use a 10-inch egg plate, it will fit 12 deviled eggs and you can place the extras in the center of the plate.
  • Best to serve deviled eggs the day you stuff the make them.
  • Leftovers can be stored in a sealed container and for up to 2 days – if they last that long.

Make Ahead and Storing:  

These eggs can be made up to one day in advance.  After the egg yolks have been removed, cover the egg whites with clear wrap or store them in a plastic container. Then store the egg yolk filling in a separate container.  When you’re ready to serve, fill the egg whites at least one hour before serving. 

two hands are grabbing a deviled egg from the plate.

I bet your family and friends will love these!   

Serve as a snack or as an appetizer.  Best of all, they are high in protein and only 65 calories per serving!

This recipe is a keeper! And, one you should make soon!



A glass egg plate filled with deviled eggs, garnished with paprika on top.

More Appetizers & Snack Recipes You’ll Love!


That’s it, friends! If you tried this recipe let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too! 

Yield: 16 deviled eggs

Deviled Eggs Italian Style

Deviled Eggs Italian Style by

Deviled Eggs Italian Style is easy to make, ridiculously delicious, keto-friendly, and gluten-free. They are perfect to serve as appetizers, lunch, and even an afternoon snack!

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes


  • 8 hard-boiled eggs
  • 5 Tbsp. mayonnaise
  • 2 tsp. dijon mustard or German mustard
  • 1/8 tsp. smoked paprika
  • 1/4 + 1/8 tsp. dried dill
  • 3 tsp. lemon juice
  • 1 tsp. extra virgin olive oil
  • 2 Tbsp. of cooked pancetta ( about 2 to 3 slices), plus extra
  • 1/4 tsp. crushed red pepper flakes
  • salt to taste
  • dried parsley, to garnish



    1. Place eggs in water inside a medium-sized pot, and bring to a boil. Boil the eggs for about 7 to 10 minutes. Then turn off the heat and allow the eggs to remain in hot water for an additional 5 to 7 minutes.
    2. Then drain, and set aside to cool. Or, run cold water over them for a few minutes to cool them quickly.
    3. Peel off shells from the eggs. Set aside.
    4. Cut eggs in half lengthwise. Scoop out the yolk and transfer to a nearby mixing bowl.

    To Make the Yolk Filling:

    1. Mash the yolks with the rest of the ingredients, then fold in more than half of the cooked pancetta. (Reserve some of the chopped pancetta to garnish with). Taste the mixture, and season with salt to taste to your taste.
    2. Use a small spoon to fill each sliced egg white with the creamy mixture, dividing the mixture evenly.
    3. Garnish with a sprinkle of smoked paprika, a pinch of dried parsley, and a piece of pancetta on top.
    4. Chill for a least 30 minutes before serving.
    5. Yields: 16 deviled eggs


    To cook the pancetta, place a few slices of pancetta into a small skillet and cook until fully cooked and crispy. Then finely chop it. Reserve a few pieces of pancetta to garnish the eggs.

    Nutrition Information:


    8 servings

    Serving Size:

    2 deviled eggs

    Amount Per Serving: Calories: 65Total Fat: 5gCarbohydrates: 1.4gProtein: 3.7g

    Did you make this recipe?

    Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

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      1. Oh thank you Karen, my family went bonkers over these deviled eggs! Thanks so much!:)