‘Nduja Deviled Eggs – a delicious recipe with Eggs, Underground Meatu2019s, Olive oil, Ricotta, Red wine vinegar, Parsley. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs single layer in a medium saucepan. Cover with cold water by about two inches. Bring water to a roiling boil, cover with lid, and turn off heat. Let eggs sit for 9 minutes, then quickly drain the water and run eggs under ice cold water until they have cooled.
2
Let eggs come to room temperature, then peel.
3
Cut eggs in half. Scoop out and reserve yolks from 4 eggs (8 halves) and discard the remaining yolks.
4
In a food processor, pulse 'nduja to break it up a little. Add olive oil, ricotta, red wine vinegar and reserved egg yolks. Pulse until smooth. Taste mixture and add additional ricotta to cut down on spiciness, if desired.
5
Scoop mixture into egg white halves. Top with minced parsley.
328
kcal
Calories
24
g
Fat
2
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 Eggs, 3 ounces Underground Meat's 'Nduja, cut into 1 inch pieces, 2 teaspoons Olive oil, 3 tablespoons Ricotta, and more.
Yes, ‘Nduja Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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