Italian Deviled Eggs with Garlic, Basil, and Parmsean
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!
Servings: 12 deviled eggs
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
Panko topping can be made and stored in an airtight container at room temperature for up to 3 days.
Eggs can be made and filled up to 2 hours before serving. Un-garnished leftovers can be stored in an air-tight container for up to 3 days.
Nutrition
Calories: 82kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 74mg | Potassium: 37mg | Fiber: 0.05g | Sugar: 0.4g | Vitamin A: 146IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 0.4mg
