Food Recipes Cacio e Pepe Deviled Eggs 5.0 (1) Add your rating & review Crowd-pleasing deviled eggs get the beloved cheese-and-pepper treatment. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on March 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Prep Time: 20 mins Total Time: 45 mins Yield: 24 pieces Jump to Nutrition Facts It's hard to turn down a deviled egg, and that's especially true when this easy recipe is on the table. Here, the classic Easter dish gets a cacio e pepe twist. Cacio e pepe, which means cheese and pepper in Italian, is a traditional and widely loved Roman pasta dish. Translating those flavors to deviled eggs is a stroke of genius, as is mixing the hard-cooked egg yolks with Greek yogurt instead of mayonnaise. To make this appetizer really sing, be sure to use freshly ground black pepper for a more fragrant kick. Ingredients 12 large eggs 1/2 cup whole-milk Greek-style yogurt 1/4 cup finely grated pecorino romano or parmesan cheese 2 tbsp chives 2 tsp apple cider vinegar 4 tsp freshly ground black pepper 1 tsp kosher salt Directions Bring a medium saucepan of water to a boil. Carefully lower in eggs. Reduce heat to medium and simmer for 12 minutes. Transfer eggs to a bowl of ice water; chill until cool enough to handle, about 5 minutes. Peel. (To make ahead, refrigerate unpeeled eggs up to 3 days in advance.) Cut eggs in half lengthwise. Scoop yolks into a medium bowl, leaving whites intact. Mash yolks with a fork. Stir in yogurt, cheese, chives, vinegar, pepper, and salt. Transfer yolk mixture to a large zip-top freezer bag and snip off 1 corner. Pipe yolk mixture into egg halves. Top with more cheese, chives, and pepper. Rate it Print Nutrition Facts (per serving) 289 Calories 16g Fat 13g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 289 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 39% Cholesterol 222mg 74% Sodium 1658mg 72% Total Carbohydrate 13g 5% Dietary Fiber 3g 10% Total Sugars 5g Protein 24g Vitamin C 3mg 17% Calcium 407mg 31% Iron 2mg 12% Potassium 410mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.