Italian Deviled Eggs
Bring bold Mediterranean flavors to your appetizer spread with these irresistible Italian Deviled Eggs! This elevated take on the classic deviled egg combines creamy yolks with tangy sun-dried tomatoes, nutty Parmesan cheese, fresh basil, and a hint of garlic for a taste of Italy in every bite. A touch of olive oil enhances the velvety texture, while an optional drizzle of balsamic glaze adds a sweet and tangy finish. Perfect for brunch, parties, or holiday gatherings, these deviled eggs are both elegant and easy to make, ready in just 25 minutes. Garnish with small basil leaves for a vibrant presentation that's sure to impress. Add this flavorful twist to your recipe collection today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons sun-dried tomatoes (finely chopped)
- 1 tablespoon fresh basil leaves (finely chopped)
- 1 teaspoon olive oil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon balsamic glaze (optional, for garnish)
- 6 pieces small basil leaves (optional, for garnish)
Instructions
Place eggs in a single layer in a saucepan and cover them fully with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat and cover the saucepan. Let the eggs sit in the hot water for 9-10 minutes.
After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
Once cooled, peel the eggs carefully and slice them in half lengthwise.
Remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter, cut side up.
To the yolks, add mayonnaise, grated Parmesan, finely chopped sun-dried tomatoes, fresh basil, olive oil, garlic powder, salt, and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste if necessary.
Spoon the yolk mixture into a piping bag or a resealable plastic bag with one corner snipped off. Pipe the filling into each egg white half, mounding it slightly.
If desired, drizzle each deviled egg with a small amount of balsamic glaze and garnish with a small basil leaf for an extra Italian flair.
Serve immediately, or refrigerate for up to 4 hours before serving. Enjoy your delicious Italian Deviled Eggs!
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 310 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
