Easter Appetizer: Deviled Eggs with Gorgonzola and Olives

Easter Appetizer: Deviled Eggs with Gorgonzola and Olives

Deviled eggs are very quick to prepare and are the perfect idea for a simple Easter appetizer. Serve it with the delicious Easter Cheese bread.

If you want to prepare a traditional Italian Easter menu there is a wide range of recipes you can choose among: Easter cheese bread, breaded lamb ribs, roasted lamp, boiled eggs, and several Easter cakes.

Eggs are the symbol of a new life and they are part of Easter celebrations: in fact, in some central regions in Italy on Sunday morning people use to take eggs to the Church to get the blessing.

Today we propose to you a stuffed eggs recipe: it is very quick to prepare it is a good idea for the Easter appetizers. You can serve it with the Easter Cheese bread.



  • 6 big eggs
  • 4.2 oz gorgonzola
  • chopped walnuts
  • 1.7 oz olives
  • salt and pepper to taste

4 servings


  1. Boil the eggs for 8-10 minutes.
  2. Cut them in half and extract the yolk using a teaspoon.
  3. In a bowl mix the yolks, the gorgonzola cheese, salt and pepper and use the cream to fill in the egg whites.
  4. Add walnuts and olives to garnish.

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