Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Italian Deviled Eggs
From recipe collection of Nancy
6 hard cooked eggs, split lengthwise, yolks removed
2 Tbsp. olive oil
1/4 tsp. lemon juice
1/4 cup fresh flat parsley, chopped fine
Salt and pepper to taste
12 small sprigs fresh flat parsley, optional garnish
Press yolks through fine sieve. Add salt, pepper, olive oil, and lemon
juice. Mix well. Fold in chopped parsley. Fill egg centers. Garnish
with parsley sprigs. Cover and refrigerate.