Italian Deviled Eggs with salami and parmesan are fun twist on traditional deviled eggs. Change up your deviled eggs with this tasty Italian-inspired version.
Course Appetizer
Cuisine Italian
Keyword Appetizer, deviled eggs, Italian Deviled Eggs
Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat and immediately submerge eggs in ice water to cool.
Crack the egg shells and carefully peel the shell off under cool running water. Slice the eggs in half lengthwise and remove the yolks to a bowl. Set the egg whites on a tray, cut side up.
To the yolks, add in the mayonnaise and dijon mustard. Use either a handheld mixer or whisk to mix, making sure the mixture is smooth. Stir in the diced salami, parmesan, and green onion.
Either spoon the filling mixture into the egg whites, or place the mixture into a piping bag fitted with a star tip to fill the eggs. Garnish with diced salami and green onion if desired.