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Best Easy Uova Sode Ripiene Recipe

Name: Best Easy Uova Sode Ripiene Recipe
Total time: 25 min
Yield: 95 g
Ingredients: large eggs 8 pieces; canned tuna in olive oil, drained 4 oz; mayonnaise 1 4 tbsp; capers, rinsed 1.5 tbsp; anchovy fillets 2 pieces; lemon juice 0.5 tbsp; salt 0.25 tsp; black pepper 0.25 tsp; chopped parsley (for garnish) 1 tbsp

Deviled eggs Italian-style with tuna, capers, and mayonnaise are a classic antipasto. This high protein mediterranean appetizer is perfect for family gatherings and fits keto meal plans.

Cook 25 min Difficulty EASY 195 kcal

#high protein #keto #mediterranean

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Ingredients

Main ingredients

large eggs 8 pieces
canned tuna in olive oil, drained 4 oz
mayonnaise 1 4 tbsp
capers, rinsed 1.5 tbsp

Seasonings/Sauce

anchovy fillets 2 pieces
lemon juice 0.5 tbsp
salt 0.25 tsp
black pepper 0.25 tsp
chopped parsley (for garnish) 1 tbsp

Nutrition summary

Carbohydrates 2 g 4%

Protein 13 g 27%

Fat 15 g 69%

Serving size 95g

Cooking steps

1

Place the eggs in a saucepan and cover with cold water, ensuring at least 1 inch above the eggs. Bring to a gentle boil over medium heat.
2

Once boiling, reduce heat to low and simmer gently for 10–11 minutes to ensure fully set yet tender yolks.
3

Transfer the eggs immediately to an ice bath to cool completely, then peel them carefully under running water.
4

Slice the eggs in half lengthwise. Gently remove yolks and place them in a bowl. Set whites aside on a platter.
5

To the bowl with yolks, add tuna, mayonnaise, capers, anchovy fillets, lemon juice, salt, and pepper. Mash and mix until quite smooth and creamy.
6

Taste the filling for seasoning adjustment, then carefully spoon or pipe it back into the egg whites, overfilling slightly for a generous look.
7

Sprinkle with chopped parsley before serving. Serve immediately or chill briefly for firmer texture.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Uova Sode Ripiene Recipe?

The foundation of Uova Sode Ripiene is hard-boiled eggs, but the signature Italian twist comes from tuna packed in olive oil and capers. These two additions bring savory depth and a classic Mediterranean flavor, making this appetizer stand out from traditional deviled eggs.

Q. How do I get perfectly cooked egg yolks for filling?

Start the eggs in cold water, bring them just to a boil, then lower the heat and simmer gently for about 10–11 minutes. This timing ensures yolks are set yet not chalky. After cooking, a rapid ice bath stopover helps prevent overcooking and makes peeling easier.

Q. What's the best way to ensure a creamy and smooth filling?

For the creamiest filling, mash the yolks thoroughly with the tuna, mayonnaise, capers, anchovy, and lemon juice until very smooth. For extra finesse, you can blend briefly or push through a fine sieve before filling the egg whites.

Q. How many calories and how much protein are in each serving?

Each serving contains approximately 195 kcal and 13g of protein, making this recipe a high protein, low carb choice that's ideal for keto and Mediterranean diets. Fat makes up about 69% of calories, protein 27%, and carbs just 4%.

Q. Why is this recipe a good fit for keto and Mediterranean meal plans?

This recipe features a high fat-to-carb ratio (69% fat, 4% carbs), with just 2g of carbs per serving and plenty of olive oil, tuna, and eggs—classic Mediterranean ingredients. It offers satisfying protein while remaining low in carbohydrates for keto compatibility.

Best Easy Uova Sode Ripiene Recipe

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