Recipes from Italy · by Silvana Nava★ 5.0
Italian Deviled Eggs with Pesto Genovese and Tomato Sauce
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 25%
CARBS 9G9% OF CAL
2G FIBER2G OTHER6G TOTAL SUGAR
FAT 39G81% OF CAL
16G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs halved and stuffed with a creamy mixture of tomato sauce and pesto, finished with fresh anchovy. An elegant Italian appetizer.
starteritalianegg disheggsgluten free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- medium eggs
- tomatoes sauce
- Parmigiano Reggiano cheese
- cream cheese
- pesto genovese
- tomato
- anchovy fillets
- extra virgin olive oil
- salt and pepper
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 25%
CARBS 9G9% OF CAL
2G FIBER2G OTHER6G TOTAL SUGAR
FAT 39G81% OF CAL
16G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1092mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 169mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1092MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.