Name: Italian Stuffed Eggs
Prep time: 35 min
Ingredients: 4 large hard-cooked eggs, peeled and cut in half lengthwise; 3 tablespoon Crisco® pure canola oil; 1 1/2 teaspoon onions, finely minced; 1 teaspoon garlic, finely minced; 1/8 teaspoon ground black pepper; fresh basil leaves, finely chopped; fresh Italian (flat leaf) parsley, finely chopped; Paprika

Italian Stuffed Eggs

By: Campbell's Kitchen

Italian Stuffed Eggs

By: Campbell's Kitchen

These Italian Stuffed Eggs are a perfect appetizer for you next dinner party. Sure to be a new favorite, this recipe is a unique twist on a classic dish. These little treats are great to eat as a healthy afternoon snack as well. Super easy to create, you will enjoy the creamy texture of the egg yolk along with the delicious flavors of minced garlic and chopped basil. If you haven't tried stuffed eggs in a while, this recipe will definitely make you fall in love with them all over again.

Notes

Check out Campbell's page to find more recipes.

Serves8

Preparation Time35 min

Ingredients

4 large hard-cooked eggs, peeled and cut in half lengthwise
3 tablespoons Crisco® pure canola oil
1 1/2 teaspoon onions, finely minced
1 teaspoon garlic, finely minced
1/8 teaspoon ground black pepper
fresh basil leaves, finely chopped
fresh Italian (flat leaf) parsley, finely chopped
Paprika

Instructions

Remove the egg yolks from the egg whites. Place the whites cut-side-up onto a plate.
Mash the egg yolks in a small bowl with a fork. Stir in 1 tablespoon oil, onion, garlic and black pepper. Stir in the basil and parsley. Gradually stir in the remaining oil until the mixture is smooth. Season with additional black pepper, if desired.
Spoon the egg yolk mixture into the egg white halves. Sprinkle with the paprika.

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Rnbowgrl

Jan 05, 2018

For some reason, I wasn't envisioning deviled eggs when I saw the name of this recipe but instead something similar to Scottish eggs. I'm not sure what makes this Italian, and I've never seen oil used for deviled/stuffed eggs before... but it sounds a little intriguing either way. Perhaps some Italian sausage in the filling would add a little something different and don't forget to throw in a touch of oregano or fennel, yum!