Stuffed Eggs Italian Style

These Stuffed Eggs Italian Style are a staple in my Italian kitchen.   My first memories of eggs are that of them chirping;  my nonna would say that they were talking to us.  It was the same sound of a chicken and that worried me: one scientific explanation is that the membrane of the egg comes through the holes inside because eggs are porous and thus the chirping.  Nonna would boil eggs to take to the beach as a snack, and she would entertain me with stories using the chirping sounds. My nonna Emilia was a most renowned storyteller.

This recipe was inspired by Filippo Vairo who wrote a recipe book called Antichi sapori di Amantea.  Thank you to our friends at  Hotel La Tonnara in Amantea. When I was there in September 2017, they gave me this treasury of recipes some of which my grandmother made. You can put these eggs on top of a bed of greens drizzled with olive oil.  They will be the centre of attention at any table.  The tomato ones are very delicate, while the tuna and olive ones have a bold flavour.

When put on a platter they are a complete meal.

Why stuff an egg?

We stuff an egg because like I said in previous posts, Italians stuff everything.  The traditional deviled egg uses mustard or something spicy to elevate the flavours.  There is an appearance of Roman seasoned eggs which dates back to the fourth or fifth century.  If the history of the deviled egg interests you, read this article http://www.history.com/news/hungry-history/the-ancient-history-of-deviled-eggs

I enjoy reading the history behind the foods we eat.  Today, my stuffed eggs Italian style aren’t fancy, but they are tasty.  Remember it is the combination of flavours that will give you a variety of dishes.

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Stuffed Eggs Italian Style

Combination of simple flavours.

Course Appetizer

Cuisine Italian

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Author Renata Solski

Ingredients

The main Ingredient

• 6 eggs hard boiled
• 1 tsp salt

The stuffing

• 3 tsp olive oil
• marinara sauce
• parsley
• tuna
• green olives
• lemon
• salt
• pepper

Instructions

The Perfect Hard Boiled Egg

1. Put the eggs in a pot and cover with one inch of water.

   Add a teaspoon of salt.  This stops the eggs from cracking and makes them easier to peel. 

   I bring the pot to a boil and then turn of the heat and let the eggs sit for 10 minutes before I run them under cold water.

   Keep them in a cold water bath for 10 minutes.

   Peel.

   I like this easy video by Faith Durand.  

   https://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415

The fillings

1. Combine the yolks of two eggs as follows:

   First combination:  yolks plus two tablespoons of marinara sauce.  Add chopped parsley, 1 tsp olive oil, 1 tsp parmesan cheese, salt and pepper.

   Second combination:  yolks plus 2 tbsp tuna, 1 tsp olive oil, sprinkle of oregano, salt and pepper.

   Third combination: yolks plus, 10 chopped green olives, lemon zest, 1 tsp olive oil, salt and pepper.  

   
   

Assembling the eggs

1. Slice the eggs lengthwise and remove the yolk.

   Arrange on a pretty platter.

   Once the fillings are assembled, use a teaspoon or a piping bag to stuff eggs. 

   Fill 4 halves with each filling.  

   Arrange your favourite vegetables in the centre.  I used red peppers and scallions.

   Sprinkle with chives and drizzle some olive oil overtop. 

   Add some freshly grated lemon zest.