Ricotta Devilled Eggs

    40 minutes

    Ricotta cheese makes these devilled eggs lighter and creamier than a traditional recipe, but still just as flavourful! Capsicum adds some colour.

    8 people made this

    Serves: 10 

    • 12 medium eggs
    • 2/3 cup (170g) reduced-fat ricotta cheese
    • 2 spring onions, finely chopped
    • 1/3 cup (40g) finely chopped green capsicum
    • 1/3 cup (40g) finely chopped red capsicum
    • 2 teaspoons Dijon mustard
    • 1/4 cup finely chopped fresh parsley
    • paprika to dust

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Put the eggs in a large saucepan of cold water and bring to a full boil. Remove from the heat, cover and leave to stand for 15 minutes. Drain the eggs and rinse under cold water to cool them. Peel the eggs, then cut each lengthways in half and remove the yolk. Discard 8 yolks.
    2. Arrange 20 egg white halves on a platter. Chop the remaining 4 egg white halves very finely. Mash the 4 yolks with a fork. Transfer the whites and yolks to a medium bowl. Stir in the ricotta cheese, spring onions, green and red capsicums and mustard.
    3. Pipe or spoon the yolk mixture into the egg white halves. Sprinkle with parsley and dust with paprika.

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    Altered ingredient amounts. i wouldn't discard the extra yolks! what a waste! egg cholesterol and human cholesterol are not related. this is just wasteful!  -  02 Apr 2011