Little Italy Deviled Eggs Recipe
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Little Italy Deviled Eggs Recipe

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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! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 6 hard-boiled large eggs
  • 1/3 cup mayonnaise
  • 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

Nutritional Facts

1 stuffed egg half: 95 calories, 9g fat (2g saturated fat), 108mg cholesterol, 84mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. 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.
  2. Just before serving, garnish with basil. Yield: 1 dozen.
Originally published as Little Italy Deviled Eggs in Simple & Delicious April/May 2012, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Appy_Girl User ID: 1132413 197392
Reviewed Aug. 14, 2012 Edited Jul. 16, 2015

"This is a fabulous recipe. The Sun_Dried tomatoes really wake this one up and the Cheese add a nice lift as well.

A real keeper. Thanks Toh for sharing such a great recipe. And who doesn't love Deviled Eggs.
Taste of Home Volunteer FE."

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