Uova alla diavola (Italian-style devilled eggs)

Serves Icon
Time 15 Minutes
  • 7 eggs
  • 95g good quality canned tuna in oil, drained and broken up into chunks (remove and discard whole chilli)
  • 20g salted capers, rinsed, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1.5 tablespoons (30ml) extra virgin olive oil
  • 4 fillets canned anchovies
  • 1 teaspoon sweet paprika, to sprinkle

Requires: blender, disposable piping bag fitted with a star nozzle

How to Make It
Step 1

Place the eggs in a medium-sized saucepan and cook, covered completely with water, over high heat. Bring to the boil, then reduce the heat to low-medium and cook for a further 9 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and halve.

Step 2

To make the diavola (devil) filling, place 4 of the egg halves (2 full eggs) into a blender. Using a teaspoon, scoop the yolks from the remaining eggs and add to the blender. Add the tuna, capers, lemon juice, white wine vinegar, olive oil and anchovies. Blend until a smooth, sauce-like consistency forms.

Step 3

Place the remaining egg halves onto a serving plate. Spoon the diavola filling into a disposable piping bag fitted with a star nozzle. Pipe peaks of the diavola filling into each egg half. Refrigerate until ready to serve.

Step 4

Remove the Uova alla diavola (Italian-style devilled eggs) from the fridge. To add the finishing touch, sprinkle with sweet paprika. Serve immediately – buon appetito.

error: Content is protected !!