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Giardiniera deviled eggs are a super-easy crowd-pleaser. Make them mild or spicy according to your preference.
Why we love this recipe
This tangy, savory deviled egg variation is among the easiest to put together, and the flavors work so well. It’s:
- Nostalgic
- Crowd-pleasing
- Make-ahead friendly
- Vegetarian, low-carb, keto-friendly, and gluten-free
- A truly easy addition to your next buffet
Find all of our gourmet deviled egg recipes here. They all work well individually (and fully dressed by the chef) or as part of an epic deviled egg bar.
I first published this recipe here in 2019. I’ve since updated the post for clarity, but the recipe remains the same.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full cooking instructions.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Use a small shallot and mince it as finely as you can.
- Giardiniera is widely available in supermarkets and online. Shop around to find your favorite variety and spice level.
How to make it
Here’s an overview of what you’ll do to make giardiniera deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
- In a large mixing bowl, mash the yolks with a fork.
- Add the mayo, mustard, salt, and pepper and mix well until creamy. Finely mince about 1/4 of the giardiniera, and stir it in along with the shallot.
- Pipe or spoon the filling into the whites. Garnish each piece with a generous amount of giardiniera, and serve.
Expert tips and FAQs
Giardiniera is an Italian pickled vegetable mixture that’s often part of antipasto platters and salads. It typically contains cauliflower, red bell peppers, carrots, and celery and sometimes includes hot peppers.
In the United States, variations make appearances as a condiment on sandwiches such as the New Orleans classic muffuletta and a Chicago pizza of the same name.
If you’d like to make your own, try Domenica Marchetti’s easy recipe.
You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.
You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute.
Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven’t been left out on a buffet for a long time.
More favorite recipes with giardiniera
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Giardiniera Deviled Eggs
Equipment
Ingredients
- 12 large eggs
- ½ cup (124 grams) mayonnaise
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced
- 1 cup (227 grams) giardiniera, divided
Instructions
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
- Slice each egg in half lengthwise.
- Carefully remove yolks and place into a large mixing bowl. Mash well with a fork.
- Drain the giardiniera well. Chop any large pieces of vegetables into bite-sized pieces. Then take about 1/4 of the giardiniera and mince it finely.
- Add mayonnaise, mustard, salt, and pepper to the yolks and continue mashing and blending until mixture is creamy.
- Stir in shallot and finely minced giardiniera.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- Garnish each egg with a generous spoonful of additional giardiniera.
Notes
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Mince the shallot as finely as you can.
- Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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