Italian Stuffed Eggs

Provided by: North Carolina Egg Association

Italian Stuffed Eggs are filled with a creamy mixture of ricotta cheese and sour cream, then sprinkled with fresh tomatoes, olives, chives, basil and cheese.

  • Serves 12
  • Total Time: 15 minutes
  • Preparation Time: 10-15 minutes

Ingredients

  • 6 hard-boiled eggs
  • 1/2 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1/4 cup sour cream
  • 3 grape tomatoes, sliced in quarters
  • 12 black olives, sliced
  • 1 tablespoon minced chives
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon cheddar cheese

Directions

  • Cut eggs in half and remove yolks.
  • In a small bowl, mash yolks and mix with salt, ricotta cheese and sour cream. Divide mixture evenly among egg halves.
  • Top each egg with a tomato half and an olive slice.
  • Sprinkle chives, basil and cheese over eggs.

Nutrition Information

Per serving: 1/12 of recipe

Calories: 72

Total fat: 5 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g

Cholesterol: 102 mg
Sodium: 181 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 0 g
Protein: 5 g
Vitamin A: 66 mcg
Vitamin D: 1 mcg
Folate: 13 mcg
Choline: 76 mg
Calcium: 51 mg
Iron: 1 mg
Potassium: 54 mg

This recipe is a good source of choline.

North Carolina Egg Association