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 ridiculously delicious, keto-friendly, gluten-free, and perfect for lunch or an afternoon snack!
Deviled eggs are easy to make, and can be filled with some of your favorite seasonings and condiments. And, I make them often.
My family adores my tuna stuffed deviled eggs, and even my cute spooky deviled eggs- 2 recipes, I 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!
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 exactly 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.
- totally gluten-free and perfect for the Keto diet.
- always a crowd-pleaser.
- perfect to make ahead, fill then serve.
Ingredients for Deviled Eggs Italian Style…
For this recipe, you will need the following ingredients:
- 8 hard-boiled eggs
- crushed red pepper flakes
- extra virgin olive oil
- pancetta, Italian bacon
- dried dill weed
- smoked paprika
- lemon juice
- dijon mustard
How To Make Deviled Eggs?
1. BOIL THE EGGS: First, place the eggs into a medium pot and fill it with water, just enough to cover the eggs. 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.
2. 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.
3. SLICE The EGGS: Slice each egg lengthwise. Set them into your egg dish.
4. COOK The PANCETTA: In a small skillet, cook the pancetta until crispy, then finely chop it. Transfer to a nearby dish.
5. 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.
6. 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.
7. CHILL BEFORE SERVING: Chill the eggs for 30 minutes or more and serve.
Cook’s Tips for Success!
- Place 1 teaspoon of white vinegar into the water with the eggs, then boil them. This will help keep them from cracking while boiling.
- When boiling the eggs in a pot of water, make sure the water 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 and it comes already pre-chopped in packages. You can find it 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.
- 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 served the day you make them, or store them up to 2 days – if they last that long.
Can these Deviled Eggs be made ahead of time?
Yes! 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.
I bet your family and friends will love these deviled eggs!
This is such a delicious recipe. I’m sure it will be the first platter that disappears as soon as it hits the table.
Serve as a snack, or as an appetizer. Best of all, they are high in protein and only 65 in calories per serving!
Deviled Eggs Italian Style is a tried and true recipe and one you should make soon!
… Thanks for Pinning!
More Tasty Snack Ideas!
- No-Bake Carrot Cake Bites
- Spinach and Kale Bites
- Everything Baked Potato Dip
- Dates Filled with Mascarpone and Walnuts
- Tuna-Stuffed Deviled Eggs
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
HOW TO MAKE HARD BOIL EGGS:
- Place eggs in water inside a medium-size 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.
- Then drain, and set aside to cool. Or, run cold water over them for a few minutes to cool them quickly.
- Peel off shells from the eggs. Set aside.
- Cut eggs in half lengthwise. Scoop out the yolk and transfer to a nearby mixing bowl.
To Make the Yolk Filling:
- Mash the yolks with the rest of the ingredients, then fold in the cooked pancetta. Taste the mixture, and season with salt to taste.
- Spoon in the egg mixture into the egg white halves, dividing the mixture evenly.
- Garnish with a sprinkle of smoked paprika and a pinch of dried parsley on top and a piece of pancetta on top.
- Chill for a least 30 minutes before serving.
- 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.
Serving Size:2 deviled eggs
Amount Per Serving: Calories: 65Total Fat: 5gCarbohydrates: 1.4gProtein: 3.7g
And finally, you might enjoy one more recipe as well!
That’s friends! If you make our Deviled Eggs Italian Style, 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!
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Thanks for stopping by and have a great day!
HAPPY Healthy Life! 🙂
xo Anna and Liz
|Serving size: 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1.3g||6%|
|Total Carbohydrate 1.4g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0.5g|
|Vitamin D 8mcg||39%|
|*The % Daily Value (DV) tells you|