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Sunday Dinner
Italian Stuffed Deviled Eggs with Garlic, Basil, and Parmesan
Creamy Herbed Spinach Dip
Italian Beef Sandwiches
Easier French Fries
These Italian Deviled Eggs with Garlic, Basil, and Parmesan are a delightful twist on a classic American favorite. Bring or serve these at your next party, picnic, or family gathering…everyone will love them!
Why You’ll 🫶🏻 these Deviled Eggs
When it comes to tasty appetizers, Italian Deviled Eggs are not only visually appealing but also burst with flavor in every bite. Picture yourself taking a bite of a perfectly cooked hard-boiled egg, where the creamy richness of the yolk mingles with the fresh flavors of basil and garlic. These delightful little bites are not just ordinary deviled eggs; they are a gourmet experience that brings the essence of Italy right into your kitchen. They are ideal for any occasion, whether it’s a fun family gathering, a cocktail party, a picnic, or even when you’re simply craving something delicious. This recipe will take your classic deviled eggs recipe up a notch and leave your guests asking for more. Enjoy! ~Nicole
Key Ingredients for Italian Deviled Eggs
Hard-boiled eggs are the star of the show for this recipe. Use slightly older eggs, about 1-2 weeks old. They peel more easily than fresh eggs.
Garlic adds a deep and bold flavor.
Basil gives these eggs a fresh and herbal taste.
Lemon Juice brightens the savory flavors with a zesty note.
Parmesan Cheese adds a nutty flavor that pairs well with the garlic and parmesan for a true Italian taste.
Red Pepper Flakes adds a little heat. After all, these are deviled eggs!
Equipment Needed
Tips for Making Italian Deviled Eggs with Garlic, Basil, and Parmesan
*Use eggs that are about 1 week old. This will ensure that they peel easily.
*Kitchen tip- How to Cook and Peel Hard-boiled Eggs.
- In a small non-stick skillet, heat the oil over medium heat. Add the panko crumbs and cook, stirring as needed, until golden brown.
- Place the yolks, mayonnaise, garlic, and lemon juice in the bowl of a mini food processor/chopper. Add the basil and pulse just until combined.
- Transfer the mixture to a pastry bag fitted with a large round or star tip.
Other deviled egg recipes that you may enjoy…
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Italian Deviled Eggs with Garlic, Basil, and Parmsean
Ingredients
For the Panko Topping
- 1 tablespoon unseasoned Panko crumbs
- 2 teaspoons Extra-virgin olive oil
For the Deviled Eggs
- 6 extra-large hard boiled eggs
- ¼ cup mayonnaise
- 1 small garlic clove, finely grated on a mircoplane
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil, plus more for garnish
Instructions
For the Panko Topping
- In a small non-stick skillet, heat the oil over medium heat. Add the panko crumbs and cook, stirring as needed, until golden brown. Season with salt and freshly ground black pepper. Remove from the heat and set aside to cool.
For the Deviled Eggs
- Halve the eggs lengthwise, transfer the yolks to the bowl of a mini processor, and place the egg whites on a serving platter.
- Add the mayonnaise, garlic, lemon juice, cheese, and process until smooth, scraping down the sides as needed. Add the basil and pulse just until combined.
- Transfer the filling to a piping bag fitted with a star or round tip. Pipe the filling into the reserved whites and sprinkle with the panko topping. Garnish with more chopped basil. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
