Deviled Eggs alla Nonna Flora, a New Twist on an Old Favorite

  • Deviled Eggs alla Nonna Flora, a New Twist on an Old Favorite
By Jim Feldman
Deviled Eggs alla Nonna Flora
Serves: 8 Cuisine: Italian Style

Once upon a time in Brooklyn, on Sundays my grandmother would put out a huge and varied antipasto before the main event. This generally had devilled eggs, Italian tuna with a squeeze of lemon, and pimentos on one platter, prosciutto, salami, mortadella and some cheeses, on another platter. No matter how much we ate of the antipasto, there was always room for the risotto (she was from the far north, risotto was opening to a meal, pasta was for the people from the south), roasts, side dishes and desserts. Some times if we were really lucky, instead of the risotto she would serve cottechino, a boiled salami laced with garlic on top of polenta. Some of her other recipes will follow soon as I recreate them.

Deviled eggs all Nonna Flora are an easy and delicious appetizer for any gathering. Although the recipe says this is for eight people, it depends who those eight people are. These have a way of disappearing the minute they hit the table.

My mother Livia dictated this recipe to me recently, and I can attest that it is spot on.



  • Hard boil a dozen eggs
  • Cool, peel and cut the eggs in half. Remove all the yellow and put into a bowl. Add half tablespoon of good quality fresh powdered mustard, 2 tbs. of mayonnaise, and one mashed clove of garlic, chopped extremely finely, plus salt and pepper to taste. Mix well but do not cream.

    Note: instead of chopped garlic, sometimes my grandmother would peel and crush a clove of garlic and rub it on the inside of her wooden bowl before adding the eggs and other ingredients.
  • Fill egg halves, arrange on a platter with lettuce leaves below or whatever crudité you choose. Add a dash of Hot Pimenton de la Vera, a perfect and rich spicy paprika, to the top of each egg. If you prefer less spicy try the Sweet Pimenton, rich in flavor. Top with a small slice of Piquillo Peppers or with a dollop of richly flavorful Green Olive Tapenade.

    Buon appetito.


From Comment

Debbie McNeice

I was browsing through the recipes on your website and came across your Nanna’s Deviled eggs. I just wish my Father were still with us because he would have loved this recipe. So I passed it along to my Daughter who usually made the Deviled eggs for the WA portion of the family when we would get together for family meals. Thank you for sharing part of your family history.

Anna Longoria

I read this recipe thinking it would probably taste good. The next day I happened to bump into this Spanish paprika, WOW! That is delicious paprika, I don’t think I would have ever tried it otherwise. Thank you.

jim Feldman

Hi so glad you liked the recipe and the exceptional Pimenton. Keep cooking and have a delicious day.


Ok for starters...... i love this site!!........ secondly i am a huge devilled egg fan and your nonnas recipe is very similar to my own minus the spicy paprika ......... which i am going to have to try cuz it sounds amazing! But i would like to give my two cents about a little trick i came up with for the preparation for the insides of the eggs. If you take the yellows out of the eggs and put them in a ziplock bag with the other ingredients zip the bag up and give it a firm smashing! It will mix quite nicely. Then all u have to do is cut the corner off one side of the bag and squeeze out the mix like you frost a cake! Its a real handy idea and saves you from having to wash a bowl and a mixing spoon because after your done right in the trash it goes! Which is great for married guys like myself when u dont wanna fill the rath of your wife for messin up her clean kitchen!!!

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