Elevate your basic deviled eggs to a whole new level with Mortadella, Ricotta and Pistachio Mousse Deviled Eggs. This delicious combination transforms deviled eggs to an elegant dish that makes for the perfect appetizer or snack!
This post is sponsored by Egg Farmers of Canada. 
Did you know that October 9th (2020) is World Egg Day? At our house it is egg day almost every day! Eggs are one of my go-to meals whether it's for breakfast, lunch or dinner. Growing up in my parent's home, it was pretty much the same thing.
Two favorite egg recipes that I shared with you are quite nostalgic for me, that is because my parents made them on a regular basis when I was a kid. Both were prepared with fresh produce straight from my dad's garden. First there's my dad's famous Fried Tomatoes with Eggs and then my mom's Fried Eggs with Greens. Serve with lots of fresh, crusty bread to enjoy these satisfying meals any time of day!
Then there are deviled eggs, definitely a favorite at our house. My children will often whip up a batch and enjoy them as a quick snack. So when I was faced with the challenge to come up with a unique twist on deviled eggs, I decided to turn to my blog for inspiration. And I found it in my Mortadella, Ricotta and Pistachio Pesto Pizza. I decided right then and there that this winning combination would be perfect with eggs, and I was so right! 
What is World Egg Day?
Although we consume lots of eggs the whole year round, World Egg Day is more than just a day to highlight the hundreds of amazing ways there are to enjoy the humble egg. It's also a day to celebrate some of the heroes of our food industry who work so hard to deliver the fresh, local, and nutritious eggs that we all enjoy.
There are over 1 100 egg farms across this mighty country of ours and in light of recent events, there is greater emphasis on the importance of supporting our local food producers. Egg farmers have stepped up in a big way to support local communities by donating millions of eggs to food banks across Canada. Without a doubt, World Egg Day is more meaningful than ever this year. Check out this cool video featuring just a few of these Canadian egg farmers! So, how will you be enjoying your eggs on this day?
Before we get to this amazing recipe, let me share some of my tips for the perfect hard boiled eggs.
How to hard boil eggs
Here's my no-fail method for making hard boiled eggs. Place eggs in a small sauce pan. Cover with cold water by an inch. Add 1 heaping teaspoon table salt. This is a little trick my mom taught me to prevent the eggs from cracking. It does work! Bring to a boil, then lower heat to medium and simmer for 12 minutes. 
Drain, cover the eggs with cold water and let sit for 15 minutes to cool. You can also change the water once. Proceed to prepare the deviled eggs. Hard boiled eggs also keep well in the fridge for up to 1 week.
How to make Mortadella, Ricotta and Pistachio Mousse Deviled Eggs
Here's what you'll need for this recipe:
Mortadella: I used 2 thin slices or about 35 grams of mortadella. You can also use the whole mortadella that you slice yourself into small cubes
Ricotta: preferably whole milk ricotta. It does not need to be drained.
Pistachios: Use shelled, unsalted pistachios. Toast in the oven following instructions further below.
Eggs: I used large sized eggs.
Olive oil: unlike traditional deviled eggs made with mayonnaise, this recipe is prepared with olive oil.
Pinch of salt and pepper
While the eggs are boiling, toast shelled pistachios in a 325F preheated oven for 10 minutes. Set aside to cool.
Peel the cooled, hard boiled eggs by tapping gently on a paper towel on all sides to crack the shell. Gently roll the egg on the paper towel to loosen the shell. Peel off the shell. If tiny pieces remain stuck to the egg, rinse the egg under cold water and pat dry with a paper towel. 
Cut the eggs in half and gently scoop out the yolks.
Place the yolks in the bowl of your food processer. Add roughly chopped mortadella, ricotta, chopped pistachios, a pinch of salt and pepper to the egg yolks. Drizzle with olive oil and process until creamy. The mixture will not be completely smooth due to the pistachios. If the mixture is too dry, add an additional teaspoon of olive oil.
Use a spatula to transfer the mixture to a pastry bag fitted with a medium sized star tip. You can also use a plastic freezer bag with the tip cut off to pipe the egg mixture. Alternately, fill the egg whites with a small spoon. Garnish with a few finely chopped pistachios and serve!
Tips and suggestions:
- To make this recipe in advance, boil the eggs and prepare the filling up to 2 days before serving. Place in the refrigerator and pipe the filling into the egg whites just before serving.
- Hard boiled eggs also keep well in the refrigerator up to 1 week.
- Not crazy about mortadella? Try this recipe with cooked ham instead!
- If you don't have a food processor you can definitely mash the eggs with a fork and finely chop the mortadella and pistachios with a sharp knife. This will result in a chunkier mixture but definitely won't affect the delicious flavor!
If you try this delicious new twist on classic deviled eggs, let me know how much you enjoyed them by rating this recipe in the recipe card below. Also, why not share your love of eggs on social media with the hashtag #WorldEggDay? For more info, including recipes, visit eggs.ca or you can also follow @eggsoeufs on social media. Buon appetito!
Ingredients
- 4 large eggs
- 1 teaspoon table salt
- 2 slices mortadella about 35 grams
- ¼ cup whole milk ricotta
- 2 tablespoon pistachios plus a few extra for garnishing (optional)
- 1 tablespoon olive oil plus extra if needed
- pinch of salt
- pepper to taste
Instructions
- Prepare hard boiled eggs as indicated in my post.While the eggs are boiling, toast shelled pistachios in a 325F preheated oven for 10 minutes. Set aside to cool.
- Peel the cooled, hard boiled eggs by tapping on a paper towel on all sides to crack the shell. Gently roll the egg on the paper towel to loosen the shell. Peel off the shell. If tiny pieces remain stuck to the egg, rinse the egg under cold water and pat dry with a paper towel.
- Cut the eggs in half and gently scoop out the yolks with your fingers or a small spoon.
- Place the yolks in the bowl of your food processer. Add roughly chopped mortadella, ricotta chopped pistachios, salt and pepper to the egg yolks. Drizzle with olive oil and process the until creamy. The mixture will not necessarily be completely smooth due to the pistachios. If it is too dry, add an extra teaspoon of olive oil.
- Use a spatula to transfer the mixture to a pastry bag fitted with a medium sized star tip a plastic freezer bag. If using a plastic bag, snip off the tip with a scissor and you're now ready to pipe the filling into the egg whites. Alternately, use a spoon to fill the egg whites.
- Garnish with chopped pistachios (optional) and serve.
Notes
- To make this recipe in advance, boil the eggs and prepare the filling up to 2 days before serving. Place in the refrigerator and pipe the filling into the egg whites just before serving.
- Hard boiled eggs also keep well in the refrigerator up to 1 week.
- Not crazy about mortadella? Try this recipe with cooked ham instead!
- If you don't have a food processor you can definitely mash the eggs with a fork and finely chop the mortadella and pistachios with a sharp knife. This will result in a chunkier mixture but definitely won't affect the delicious flavor!
- Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Frank Fariello
I've always liked deviled eggs, since I was a kid. (They were a lot more popular back then, it seems.) And these do sound especially nice. I adore mortadella and pistachios, too!
Nadia
I agree, they were quite popular back in the day but I'm glad that my kids enjoy them so we can make them more often. They really enjoyed this twist on a classic too! Thanks Frank!
Lina
Must try them. The look and sound delicious.
Nadia
Hi Lina, it's really a winning combination, hope you enjoy them!
Frank M.
Great idea!
Nadia
Thank you, it is definitely a winning combination!