We’ll never scroll past a Lidia Bastianich cooking video. The iconic Italian chef has graced us with so many wonderful recipes throughout the years—almond-apricot butter cookies, chicken parmesan, and balsamic turkey to name a few—and now, she’s sharing her take on a classic Easter dish.
According to the Museum of Food and Culture, deviled eggs can be traced back to ancient Rome, in an area that's now part of Southern Spain. In that era, it seems that people liked to add spices to the yolks and then fry the deviled eggs. (We wonder if they might have been a bit like this Jacques Pépin version?) Since then, cooks have found so many ways to make deviled eggs their own—and we can't wait to try Lidia's fresh, bright, veggie-packed version.
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The beauty of deviled eggs is how versatile and simple they are to make as an appetizer for big gatherings. Bastianich upgrades hers by adding in lots of vegetables and removing the mayonnaise that most recipes include. You can even make the eggs the day before and keep them in the refrigerator until serving.
According to the PBS host’s deviled eggs recipe, you’ll need a dozen large hard-boiled eggs, Dijon mustard, white wine vinegar, kosher salt, extra-virgin olive oil, cornichons (mini dill pickles), zucchini, roasted red bell peppers, drained capers in brine and fresh parsley.
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How to Make Lidia Bastianich's Deviled Eggs
First things first, you’ll need to boil the eggs. Halve them lengthwise, and then “nicely and gently, scoop out all of the yolks.” It’s important to perform this step carefully so that the egg white shells look nice when they're stuffed with the filling.
Next, place the egg yolks in a mini food processor or a bowl, if you're making the filling by hand. Stir in the mustard, vinegar, and kosher salt until the filling is paste-like. Next, with the food processor running, pour in the olive oil in a slow and steady stream. If you're working by hand, drizzle in the oil while whisking constantly. You need to add the oil slowly and gradually so the yolks and oil emulsify, creating a smooth filling.
Bastianich then transfers the yolk mixture to a medium-sized bowl and adds the vegetables. The key is to make sure that the zucchini, roasted red peppers, capers, cornichons and parsley are all finely chopped, so no one ingredient overwhelms the others.
Once the filling is thoroughly combined, “take a spoon, and just slide” the yolk mixture into the egg whites. If you’d like to get a little fancy, you can use a piping bag (or a ziptop bag with one corner snipped off) to stuff them instead. Garnish with more freshly chopped parsley to truly make your deviled eggs the Italian way.
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