Italian salsa verde is a salty, savory, herbaceous condiment of basil, parsley, capers and anchovies--all ingredients that play beautifully with the richness of mayonnaise in these rustic and punchy deviled eggs.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
50 mins
12 stuffed eggs


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a rolling boil; reduce heat to a gentle boil. Use a slotted spoon to lower eggs into boiling water. Cook, maintaining a gentle boil, 13 minutes. Meanwhile, prepare a bowl of ice water. Immediately transfer eggs to the ice water; let cool at least 15 minutes.

  • In a medium bowl, stir together mayonnaise, anchovies, shallot, capers, lemon zest, mustard and a good grind of pepper. Stir in basil and parsley.

  • Peel shells from eggs. Halve eggs lengthwise; gently remove yolks and transfer to a plate. Mash yolks with the back of a fork; add yolks and 1 teaspoon water to herb mixture and gently combine. Spoon into eggs. Garnish with whole parsley leaves.


Don't try to pipe this chunky, herby filling. Italian salsa verde is a rustic condiment, and these eggs should look the part.

Nutrition Facts

69 calories; fat 6g; cholesterol 95mg; saturated fat 1g; mono fat 2g; poly fat 3g; protein 3g; vitamin a 190.6IU; vitamin c 0.9mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 13.4mcg; vitamin b12 0.2mcg; sodium 85mg; potassium 45mg; calcium 17mg; iron 0.5mg.