Little Italy Deviled Eggs

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Little Italy Deviled Eggs
Prep Time
20 mins
Cook Time
0 mins
Yield
12 servings
Recipe by: Taste of Home Magazine

Try this fun twist on deviled eggs! Sun-dried tomatoes and fresh basil really add some flare.

Ingredients

  • 6 Eggland's Best Hard-Cooked Peeled Eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped walnuts, toasted and finely chopped
  • 2 teaspoons grated Parmesan cheese
  • 1/8 teaspoon garlic powder
  • dash each salt and pepper
  • fresh basil leaves

Nutrition

Serving Size
1 Stuffed Egg
Calories
86
Fat
8g
  Saturated Fat
1g
Cholesterol
82mg
Sodium
82mg
Carbohydrates
trace
Dietary Fiber
trace
Protein
1g
Preparation

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.

Filed Under: Appetizer, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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