Italian Deviled Eggs Recipe – Step by Step Guide: Adding fresh basil, garlic, and lemon-Parmesan Panko to these Italian Deviled Eggs makes them a tasty take on a classic snack. This is great for parties where you want to stand out!
Deviled eggs from Italy on a white marble board: I love the taste of garlic and basil together, especially when the weather gets warmer. You will love my Italian Deviled Eggs with Basil and Garlic.
One of my favorite plants is basil. It tastes great on the porch in the summer when I have my herb garden there. As for me, I think it’s pretty clear from this site that garlic is pretty much in my blood.
Not long ago, I was making Basil Egg Salad and thoughts of deviled eggs began to cross my mind. Since the salad tastes so good to my family and friends, I thought the idea might also work well as an egg filling.
That was a smart move. Since then, they’ve become one of the deviled egg dishes people ask me for most often.
When it comes to deviled eggs, I can’t pick a favorite. But I had to admit that it was hard to resist taking a few bites of this batch after the shooting. “Deviled eggs with basil and garlic for dinner?” I’m okay with that!
Italian Deviled Eggs Recipe – Step by Step Guide
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1-½ teaspoons extra-virgin olive oil , divided
- 1 small garlic clove , minced
- ⅛ teaspoon fresh lemon juice (small squeeze, plus additional, to taste)
- 1 tablespoon chopped fresh basil
- 1 tablespoon unseasoned Panko breadcrumbs
- 1 teaspoon grated Parmigiano Reggiano
- ⅛ teaspoon grated lemon zest (pinch)
Instructions
- Fill a pot with heavy bottom with cool water until it’s about 1 to 2 inches above the eggs. Close the vent lid and heat the water until it just starts to boil. Lower the heat, cover the pot fully, and let it boil for 30 seconds. Take it off the heat and let it sit for 12 minutes with the lid on. Put the eggs in a bowl of ice water and let them sit for 10 minutes. Then, run cool water over them to peel them. Cut eggs in half down the middle.
- Scoop the yolks into a bowl with care. Leave the egg whites alone. Add garlic, lemon juice, mayonnaise, and 1 teaspoon of extra-virgin olive oil. Mix with a hand mixer or a whisk until the mixture is smooth. Add the fresh basil and season with salt, pepper, and more lemon juice, if you want.
- Warm up the last ½ teaspoon of olive oil in a small pan over medium-low heat. Mix in the bread crumbs and stir until the crumbs are slightly toasted. Add a little salt and black pepper to a bowl after moving the food there. Allow to cool. Add the lemon juice and Parmigiano Reggiano and mix well.
- Fill egg white halves with a mixture of garlic and basil yolks. Before serving, sprinkle breadcrumbs on top of each egg, and serve right away after putting them together.
Nutrition Estimate
- Calories:Â 161 kcal
- Carbohydrates:Â 1g
- Protein: 7g
- Fat:Â 13g
- Saturated Fat:Â 3g
- Cholesterol:Â 214 mg
- Sodium:Â 154 mg
- Potassium:Â 78 mg
- Vitamin A:Â 325 IU
- Vitamin C:Â 0.2 mg
- Calcium:Â 37 mg
- Iron: 1.1 mg
STORING DEVILED EGGS WITH FRESH BASIL
Unlike some of my other recipes for deviled eggs, I don’t like to make the filling too far in advance of serving. The fresh basil really loses something after a day or two in the refrigerator, and the flavor of the garlic tends to intensify.
If you do want to prep the filling ahead, I’d recommend mixing the egg yolks with the mayonnaise, olive oil, and lemon juice, and then adding both the garlic and basil within a few hours of serving.
Once they’re filled, these deviled eggs are best enjoyed the same day they’re made.