Recipes 

Easter Appetizer: Deviled Eggs with Gorgonzola and Olives

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Easter Appetizer: Deviled Eggs with Gorgonzola and Olives

Deviled eggs are very quick to prepare and are the perfect idea for a simple Easter appetizer. Serve it with the delicious Easter Cheese bread.

Eggs are the symbol of a new life and they are part of Easter celebrations: in fact, in some central regions in Italy on Sunday morning people use to take eggs to the Church to get the blessing.

 

INGREDIENTS

4 servings

  • 6 big eggs

  • 4.2 oz gorgonzola

  • chopped walnuts

  • 1.7 oz olives

  • salt and pepper to taste

Instructions

  1. Boil the eggs for 8-10 minutes.

  2. Cut them in half and extract the yolk using a teaspoon.

  3. In a bowl mix the yolks, the gorgonzola cheese, salt and pepper and use the cream to fill in the egg whites.

  4. Add walnuts and olives to garnish.

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