Little Italy Deviled Eggs Recipe
Little Italy Deviled Eggs Recipe photo by Taste of Home

Little Italy Deviled Eggs Recipe

Publisher Photo
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

Ingredients

  • 6 Eggland's Best® Hard-Cooked Peeled 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 equals 95 calories, 9 g fat (2 g saturated fat), 108 mg cholesterol, 84 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Directions

  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

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.

Light-Bodied White Wine

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

Reviews for Little Italy Deviled Eggs

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MY REVIEW
Reviewed Aug. 14, 2012

"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.Janie/Appy_Girl"

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