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Italian Deviled Eggs


An Italian twist on traditional deviled eggs with added capers and basil to the egg yolks and topped with crumbled and crisp pancetta. This might just be your new go-to deviled egg recipe!

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  • 6 hard-boiled eggs; peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon capers
  • 1 tablespoon fresh basil
  • 1 tablespoon parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Crumbled crisp pancetta


Servings 6
Preparation time 30mins
Cooking time 30mins


Step 1

Hardboil 6 eggs and peel. Cut in half and scoop out the yolks.

In a mini food processor combine the egg yolks with mayonnaise, olive oil, capers, fresh basil, parsley, Dijon mustard and lemon juice and a pinch of salt until smooth.

Spoon into the egg whites and top with crumbled crisp pancetta.


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