Little Italy Deviled Eggs Recipe

Little Italy Deviled Eggs Recipe photo by Taste of Home

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Mi amore! We're in love with these simple deviled eggs with sun-dried tomatoes and fresh basil. One taste, and we guarantee you'll declare your affection, too! —Simple & Delicious Test Kitchen

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Little Italy Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

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Ingredients

6 hard-cooked eggs
1/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons chopped walnuts, toasted and finely chopped
2 tablespoons oil-packed sun-dried tomatoes, finely chopped
2 teaspoons grated Parmesan cheese
1/8 teaspoon garlic powder
Dash each salt and pepper
Fresh basil leaves

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, walnuts, tomatoes, cheese, garlic powder, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.
Just before serving, garnish with basil. Yield: 1 dozen.

Nutritional Facts 1 stuffed egg half equals 95 calories, 9 g fat (2 g saturated fat), 108 mg cholesterol, 84 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Originally published as Little Italy Deviled Eggs in Simple & Delicious April/May 2012, p13

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.