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


  • 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


  • 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.


Get creative and use ingredients you already have on hand. Make the basic filling and let the kids fill a small plastic bag with a small amount of the egg filling and let them add their favorite extra fillings (such as bacon, diced ham, cheddar cheese, etc.). Cut off the tip of the bag and let the kids pipe their mixture into the whites.

North Carolina Egg Association