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Stuffed Eggs  (Uova Ripieni)
Stuffed eggs (often called deviled eggs when they have a bit of hot or spicy ingredients added) are simply hard-boiled eggs, shelled, cut in half, and filled with the egg's yolk mixed with other ingredients.  Stuffed eggs can be seen in recipes as far back as ancient Rome, where they were traditionally served as a first course. Stuffed eggs are commonly served as hors d'oeuvres before a meal or as part of a buffet or an outdoor cookout menu.
MAKING PERFECT
HARD-BOILED EGGS

You often hear people say that they have the best method for boiling eggs.  Well, I don’t know if this is the best method but it’s my way of cooking eggs and I get perfect hard-boiled eggs (almost) every time.

Place the eggs in a deep saucepan and add water to cover.  Bring the water to a boil and then start timing for 10 minutes.
Remove the pan from the heat and drain the water. Add cold water to the saucepan to cover the eggs and set aside for 10 minutes.  Drain the eggs and place in a bowl.  Refrigerate the eggs to chill completely.

NOTE: 
When you cook eggs at too high a temperature or for too long at a low temperature, the surface of the yolks may turn gray-green.  The dark ring around the yolk is ugly but the eggs are safe to eat.
TIPS FOR MAKING
STUFFED EGGS
You would think that the fresher the eggs the better they would be for making stuffed eggs, but this is not true. Super fresh eggs can be impossible to peel, leaving you with pock-marked, sad-looking eggs. In fresh eggs, the albumen (egg white) tends to stick to the inner shell membrane.  As the egg ages, the egg white shrinks slightly, so the air space between the eggshell and the membrane grows larger, resulting in boiled eggs that are easier to peel. For ideal peeling, use eggs that are seven to 10 days old.

You can mash the egg yolks to a paste with a fork but you will still probably have lumps. I like to use a food processor to get a smooth consistency.  You can also
put your yolks into a fine mesh sieve and gently push the yolks through the mesh with a wooden spoon.  This will "mash" your yolks, but will keep them light, fluffy and velvety smooth. As you mix your yolks with mayonnaise and other seasonings, start small, then taste and adjust.

To fill the deviled eggs, you can simply use a spoon to scoop a portion of the filling into each egg half.  Or you can put the filling into a plastic storage bag and snip off one of the corners to squeeze out the filling.  For a more decorative look, put the filling in a pastry bag with a star tip and pipe out the filling.  If you are transporting the eggs to a party, and are concerned that the eggs will get crushed in transport, bring the bag of filling to the party and fill the eggs once you arrive.
Classic Deviled Eggs

(Makes 12 stuffed eggs)

Ingredients:

6 hard-boiled eggs, peeled and cut in half
1 teaspoon dry mustard
1/4 teaspoon celery salt
Pinch of cayenne
Salt and pepper
2-3 heaping tablespoons of mayonnaise
Paprika

Directions:

Gently remove the yolks and place in a small mixing bowl.
Arrange the egg white halves on a serving platter.
Using a fork or food processor mash up the yolks until there are no lumps.
Add the dry mustard, celery salt, cayenne, and salt and pepper.
Add the mayonnaise, a little at a time, until it is a smooth consistency.
Spoon the egg yolk mixture into the egg white halves.
Sprinkle the top of each egg with a little paprika.
RECIPES
Classic Deviled Eggs
Deviled Ham Stuffed Eggs
Carbonara Stuffed Eggs
Smoked Salmon Stuffed Eggs
Avocado Stuffed Eggs
Deviled Ham Stuffed Eggs

(Makes 24)

Ingredients:

12 large hard-boiled eggs, peeled and cut in half
4 ounces ham, coarsely chopped
3 to 4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons hot sauce
2 tablespoons chopped pickle
1/2 small onion
2 tablespoons finely chopped fresh flat-leaf parsley
Salt and pepper

Directions:

Place the ham in the bowl of a food processor and process until finely chopped.  Add the egg yolks, mayonnaise, mustard, hot sauce, and pickles.
Grate 3 to 4 tablespoons of onion directly over the bowl so that all of the onion juice falls into the bowl. Add the parsley, salt and pepper.
Process until the mixture is smooth.  Add a little extra mayonnaise if the mixture is too dry. Spoon the egg yolk mixture into the egg white halves.
Garnish with tiny cubes of ham and parsley, if desired.
Carbonara Stuffed Eggs

(Makes 24)

Ingredients:

1/2 tablespoon olive oil
4 ounces pancetta, chopped
1 small garlic clove
1/4 cup grated Parmesan cheese
3 to 4 tablespoons mayonnaise
Salt and pepper
Hot sauce
12 large hard-boiled eggs, peeled and cut in half
2 tablespoons fresh flat-leaf parsley, finely chopped

Directions:

Heat the olive oil in a small skillet over medium heat.  Add the pancetta and cook until crisp, 3 to 4 minutes.   Drain the pancetta on a paper-towel-lined plate.

Place the egg yolks in a bowl.  Using a fork or food processor mash up the yolks until there are no lumps.  Grate the garlic directly into the bowl.
Add the pancetta, Parmesan, mayonnaise, salt and pepper, and a few dashes of hot sauce. Stir until smooth.  Spoon the egg yolk mixture into the egg white halves.  Top each egg with some of the parsley.
Smoked Salmon Stuffed Eggs
(Makes 16)

Ingredients:

8 large hard-boiled eggs, peeled and cut in half
4 ounces, smoked salmon, coarsely chopped
1/2 cup sour cream
1/4 cup low-fat cream cheese
1 tablespoon lemon juice
2 tablespoons minced scallions
1/2 teaspoon dry mustard
Salt and pepper
Pinch of cayenne pepper

Extra smoked salmon for garnish, if desired

Directions:

Put the egg yolks in the bowl of a food processor.  Pulse a few times to break up the yolks.  Add the remaining ingredients. Process the mixture until smooth.  Spoon the egg yolk mixture into the egg white halves.

To garnish:
Cut strips of smoked salmon about 1-inch long x 1/4-inch wide.
Roll the strip into a spiral; place one on top of each egg.
Avocado Stuffed Eggs

(Makes 12)

Ingredients:

6 large hard-boiled eggs, peeled and cut in half
1 avocado, seed removed and pulp scooped out
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/2 small onion
1 tablespoon lemon juice
4-5 drops of Tabasco
Salt and pepper

Directions:

Put the egg yolks in the bowl of a food processor.  Pulse a few times to break up the yolks. Add the avocado and pulse to combine with the yolks.  Add the remaining ingredients and process until smooth.  Spoon the mixture into the egg white halves or put the filling into a pastry bag and pipe the filling into the egg white halves. Serve immediately or refrigerate. 

Note: These eggs should be served the same day that they are made as the avocado filling tends to turn gray overnight.
Deviled Ham Stuffed Eggs
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SERVING DISHES AND CARRIERS FOR STUFFED EGGS
This unique egg boiler safely prepares from one to seven hard, medium or soft-boiled eggs in minutes.  To use,  just measure and add the required amount of water, pierce the eggs with the included pin, place the eggs on the tray, plug it in, and switch it on. The amount of water controls the cooking time. The cooker will automatically shut off once it detects that there is no more water in the cooker and the alert buzzer will sound.
GET PERFECTLY BOILED EGGS EVERY TIME
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ANTIPASTO, APPETIZERS, AND SNACKS  >  STUFFED EGGS