This recipe elevates the classic deviled egg with a nod to Italian antipasto flavors. The whipped ricotta adds a light, airy texture, while the giardiniera provides a bright, acidic crunch to balance the richness of the yolk.
This is a perfect addition to your Easter Brunch!Ingredients:
12 large eggs, hard-boiled and peeled
1 whole milk ricotta cheese
EVOO (about 2tsp)
¼ cup La Bella Romana mild or hot giardiniera relish
Salt, granulated garlic, black pepper, and oregano to taste
1tbs Dijon mustard
Garnish: olives and fresh parsley
Instructions: Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise.
Gently remove the yolks set aside.
Set the whites aside on a serving platter.
Whip the Filling: Combine the ricotta and EVOO and mix with a whisk until creamy.
Add the egg yolks, seasonings, and giardiniera relish and mix.
Break down the yolks with a whisk as you combine.
Add mustard and mix.
Fill: Pipe the mixture into the egg white shells using a pastry bag, ziploc bag, or spoon it in for a rustic look.
Garnish and Serve: Top with an olive and a small bit of fresh parsley.
Pro-Tips Texture Control: If the filling feels too stiff, add an extra teaspoon of ricotta
The Ricotta: If your ricotta is very watery, strain it through a paper towel for 5 minutes before mixing to prevent the filling from becoming runny.
Make Ahead: You can prepare the filling and the whites up to 24 hours in advance. Store them separately in airtight containers and fill the eggs just before serving to keep them looking fresh.
Food Processer: You can prepare the filling in a food processor for a simpler method
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