Cacio e Pepe Deviled Eggs

cacio-pepe-deviled-eggs
Photo by Roland Bello
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 190 calories
    • Fat 18 g
    • Sat Fat 3.5 g
    • Cholesterol 190 mg
    • Sodium 230 mg
    • Protein 7 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 57 mg

Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat, cover, and let stand for 10 minutes. Drain the eggs and run under cold water to cool.

Peel the eggs and cut in half lengthwise. Scoop out the yolks and mash in a medium bowl with the mayonnaise, cheese, oil, pepper, and 1/4 teaspoon salt.

Spoon the yolk mixture into the egg whites. For an added (but not essential) garnish, sprinkle with the chives and additional Parmesan.

Ingredients

  1. Check 8 large eggs
  2. Check 1/3 cup mayonnaise
  3. Check 1/4 cup grated Parmesan (1 ounce), plus more for garnishing
  4. Check 3 tablespoons olive oil
  5. Check 1 teaspoon cracked black pepper
  6. Check Kosher salt
  7. Check 1 tablespoon chopped fresh chives (optional)

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat, cover, and let stand for 10 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Scoop out the yolks and mash in a medium bowl with the mayonnaise, cheese, oil, pepper, and 1/4 teaspoon salt.
  3. Spoon the yolk mixture into the egg whites. For an added (but not essential) garnish, sprinkle with the chives and additional Parmesan.