Giardiniera Deviled Eggs
Giardiniera deviled eggs are among the easiest of deviled egg variations. They work equally well when you bring them to the buffet table fully dressed, or as part of a DIY deviled egg bar. Make them mild or spicy according to your preference.
Deviled egg recipe basics
Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.
What is giardiniera?
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, giardiniera variations make appearances as a condiment on sandwiches such as the New Orleans classic muffuletta and a Chicago pizza of the same name. It's widely available in supermarkets, here, and in our fridge, especially during farmers' market season, since we're lucky enough to have a terrific local producer. (If you have a pickle guy, it's worth asking about.)
If you'd like to make your own giardiniera, try Domenica Marchetti's easy recipe.
Giardiniera deviled eggs
There's truly nothing complicated about this recipe. Once you've got deviled egg basics under your belt, it’s just a matter of finding a giardiniera that you like and rolling with it. We love the slightly spicy version that includes pickled peppers and have found several brands that we like when we don’t have the time or inclination to make our own.
This deviled egg variation is a good one to bring to the buffet table fully dressed, but if you’d like to include it in a deviled egg bar, you can omit the minced giardiniera in the yolk mixture and simply place a bowl of bite-sized giardiniera pieces on the buffet for guests to top their own classic deviled eggs.
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Chop any large pieces of vegetables in the giardiniera into bite-sized pieces. Then take about 1/4 of the giardiniera and mince it finely.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk 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 and serve.
Wilton 16-Inch Piping Bags
Ateco Pastry Tube - Plain - Size 808
Williams Sonoma Open Kitchen Deviled Egg Platter
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