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Little Italy Deviled Eggs Recipe

Little Italy Deviled Eggs Recipe

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. YIELD:12 servings


  • 6 hard-cooked 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


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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