Stuffed Eggs

Name: Stuffed Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Eggs 6; Tuna in oil 1.8 oz; Zucchini 0.3 cup; Red peppers 0.3 cup; Fresh scallion 0.3 oz; Garlic ½ clove; Fresh chili pepper small 1; Parsley small 1 tuft; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Couscous 2 tbsp; Water boiling 3.4 tbsp; Extra virgin olive oil 1 spoonful; Fine salt to taste

it es br fr de nl

149

Calories per serving

Energy Kcal 149
Carbohydrates g 4.1
of which sugars g 0.8
Protein g 9.3
Fats g 10.7
of which saturated fat g 2.55
Fiber g 0.8
Cholesterol mg 192
Sodium mg 428

Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 25 min
Serving: 6
Cost: Low

PRESENTATION

Stuffed eggs, or deviled eggs as folks in America might call them, bring a fresh vibe to Italian Easter tables. Known as "Uova ripiene di primavera," these creamy bites transform the usual hard-boiled eggs into something special for spring. And you know what? Instead of just mayo, you'll find a blend of egg yolk, creamy tuna in oil, and cous cous, making everything a bit more tender and light. Pretty simple. Chopped zucchini, red pepper, and spring onion add a pop of crunchy freshness, while a hint of garlic sneaks in for balance. The colors really be different on the plate, and that golden yolk mixed with veggies makes each bite taste super fresh and a touch elegant. It’s the kind of easy deviled eggs recipe that fits perfectly as an Italian antipasto—pretty, tasty, and moist enough that people keep reaching for more. Honestly, can’t go wrong.

Regional traditions in Italy offer plenty of twists on stuffed eggs. Some areas go spicy with "uova alla diavola," adding chili or paprika for a tangy kick, while others keep it mild and herb-packed, like "uova alla greca" with olives and oregano. Thing is, whatever the version, these eggs show what makes Italian party snacks special: simple ingredients, but with care for seasonal flavors and a festive look. People love how these stuffed eggs can be made in advance, setting the table for a relaxed gathering where you can actually enjoy the party. For sure. And listen, for spring holidays, they are way more exciting than classic deviled eggs with mayonnaise—lighter, more colorful, and packed with that fresh Italian energy. Really, it’s a dish that makes any get-together feel a bit more festive, especially when you want something familiar but with style. Whether you’re into classic egg appetizers or just want something different, these Italian eggs offer the best of both worlds, bringing a little extra flair to any celebration. Super tasty.

INGREDIENTS

149

Calories per serving

Ingredients for 6 eggs: Eggs 6; Tuna in oil 1.8 oz (50 g); Zucchini 0.3 cup (45 g); Red peppers 0.3 cup (45 g); Fresh scallion 0.3 oz (10 g); Garlic ½ clove; Fresh chili pepper 1 - small; Parsley 1 tuft - small; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

For the couscous: Couscous 2 tbsp (25 g); Water 3.4 tbsp (50 g) - boiling; Extra virgin olive oil 1 spoonful; Fine salt to taste

Preparation

How to prepare Stuffed Eggs

To prepare the stuffed eggs, first pour the couscous into a wide, shallow container, season with salt 1 and oil 2, and add the boiling water 3.

Cover with plastic wrap 4 and let it rest for at least 5 minutes until it has absorbed all the water. Place the eggs in a large saucepan, cover them with cold water 4, and place the saucepan on a moderate flame: count 7 minutes from when the water comes to a boil, then drain them with a slotted spoon 6 and transfer them to a bowl: this way, the yolk will remain soft and will be easier to incorporate with the other ingredients.

Carefully shell the eggs 7, then cut them in half, remove the yolks with a teaspoon 8, and set them aside. Now prepare the other ingredients for the filling: finely chop the chili pepper, removing the seeds 9,

cut the bell pepper 10 and zucchini into cubes 11, and finally, slice the spring onion into rings 12.

Heat the oil in a pan with the garlic and chili pepper, then add the bell pepper 13 and cook over medium heat for about 7 minutes. After this time, also add the zucchini 14 and spring onion 15, season with salt and pepper, and continue cooking for another 7-8 minutes.

At this point, turn off the heat and add the rehydrated couscous 16, drained tuna 17, and fresh parsley 18 to the pan.

and the egg yolks you set aside 19. Mix well and fill the egg whites with the mixture using a teaspoon 20. Your stuffed eggs are ready to be enjoyed 21!

Storage

We recommend consuming the stuffed eggs as soon as they are ready or storing them in the refrigerator for up to one day.

Tip

Stuffed eggs are a great fridge-cleaner recipe, so you can easily vary the ingredients with whatever you have on hand: the important thing is that they are cut into very small cubes!

For the translation of some texts, artificial intelligence tools may have been used.

Stuffed Eggs

PRESENTATION

INGREDIENTS

How to prepare Stuffed Eggs

Storage

Tip

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