Mom's Italian Style Deviled Eggs

Everyone loves to see deviled eggs on the menu and Mom’s Italian Style Deviled Eggs are no exception! They are full of flavor from fresh garlic and cayenne pepper giving them a tangy, addicting bite. They are naturally low in carbs and high in fat, making this a great food to add to your Keto, Low Carb High Fat Diet!

Italian Style Deviled Eggs

 

Don’t you love this Acaia Wood Serving Tray? I know I do!

My friend Claudia, who writes the blog What’s Cookin’ Italian Style recently sent me her new cookbook to review. I met her online in 2009 and have made a few of her recipes from her blog. One in particular that we loved was Cajun Shrimp with Linguini and Creamy Parmesan Sauce!

 

Mom's Italian Style Deviled Eggs

Claudia’s cookbook is everything you need for authentic Italian Recipes. I am so excited to have had the opportunity to try out some recipes for her!

 

Italian Style Deviled Eggs

Heartfelt and definitely made with love recipes, her cookbook is a treasure to have in your home. It epitomizes deep family roots with a strong love for food and feeding those you love!

We couldn’t pass up trying Mom’s Italian Style Steak either! Stuffed with fresh garlic and brushed with an Italian marinade, this will cook up nicely on your grill or seared hot in a grill pan and finished off in your oven!

Mom's Italian Style Deviled Eggs

If you’re interested in Claudia’s cookbook, you can buy it HERE. Be sure to follow Claudia on her social media channels so you don’t miss one delicious bite! Pinterest | Facebook | Twitter | YouTube | Google+ | Instagram

Mom's Italian Style Deviled Eggs
Yield: 12 egg halves

Mom’s Italian Style Deviled Eggs

Prep Time: 40 minutes
Total Time: 40 minutes

Mom's Italian Style Deviled Eggs are full of flavor from fresh garlic and cayenne pepper giving them a tangy, addicting bite.

Ingredients

  • 6 Hard Boiled Eggs
  • 1/2 cup mayonnaise
  • 1 tbsp spicy brown mustard
  • 1 tsp fresh minced garlic
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1 tbsp Freshly chopped parsley

Instructions

  1. Place eggs in large saucepan and cover with cold water. Place on burner over medium high heat and cover saucepan with lid. Bring eggs just to the boiling point. Leaving the saucepan on the burner, turn off the heat and let sit for 15 minutes. Drain, then rinse in cold water.
  2. Peel the shell off the egg. Cut each egg in half and scoop out the yolk into a small bowl.
  3. Place empty whites of the egg halves on a plate.
  4. In a small bowl, mash the yolks. Add mayonnaise, garlic, mustard, spice and mix together until well blended with no lumps.
  5. Open zip lock bag or pastry bag fitted with piping tip. Place egg yolk mixture in the bag. Pip yolk mixture into the egg white shells to make a swirl effect.
  6. Garnish with sprinkles of parsley and paprika on top of each egg. Refrigerate covered until cold. Serve.

Notes

1 quart sized zip lock bag or piping bag with large star tip

Nutrition Information

Yield

6

Serving Size

2 egg halves

Amount Per Serving Calories 205Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 194mgSodium 208mgCarbohydrates 1gFiber 0gSugar 1gProtein 7g

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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Mom's Italian Style Deviled Eggs

Disclosure: I received a copy of Claudia’s cookbook in exchange for a review on my blog. This post contains affiliate links for products I love to use and want to share with you!

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

17 Comments

  1. Claudia Lamascolo June 9, 2017 at 7:27 am - Reply

    thanks Shelby the eggs and steak look perfect and I appreciate your kind words! Mom is smiling down and proud of how you represented her foods god bless and thanks so much for the work you put into this post I love it!

    • Shelby June 14, 2017 at 7:48 pm - Reply

      It was an honor Claudia! Thank you for your work in putting the cookbook together!

  2. Ellen June 10, 2017 at 6:56 am - Reply

    I love deviled eggs and an Italian version sounds delicious!

    • Shelby June 14, 2017 at 7:48 pm - Reply

      They are 🙂 You should make them Ellen!

  3. Megan @ MegUnprocessed June 13, 2017 at 2:49 pm - Reply

    What a pretty photo!

    • Shelby June 14, 2017 at 7:47 pm - Reply

      Thank you Megan!

  4. Lane & Holly @ With Two Spoons June 14, 2017 at 4:55 pm - Reply

    That photo is incredible! I haven’t had deviled eggs in forever, but I think it may be time, yum!

    • Shelby June 14, 2017 at 7:33 pm - Reply

      Thank you so much for the compliment on my photo 🙂

  5. Renee - Kudos Kitchen June 15, 2017 at 3:14 pm - Reply

    I love that these have spicy brown mustard. YUM! I need to make these Italian style deviled eggs ASAP!

    • Shelby June 15, 2017 at 9:07 pm - Reply

      Yes and the fresh garlic too Renee! That really made these special! 🙂

  6. Maria June 16, 2017 at 10:49 pm - Reply

    This looks amazing

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  9. Miriah October 27, 2019 at 11:24 am - Reply

    5

  10. Anonymous December 9, 2019 at 12:43 pm - Reply

    4.5

  11. […] Mom’s Italian Style Deviled Eggs have a nice bite from fresh garlic and is one of my favorite deviled egg recipes. […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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