Italian Deviled Eggs
Indulge in the creamy goodness of Italian Deviled Eggs! With a rich filling of garlic and basil, these eggs are perfect for any gathering. They’re easy to whip up and sure to impress your guests!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Frying Pan
- Whisk
- Peeler
- Saucepan
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1-1/2 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
- Start by placing eggs in a heavy-bottomed pot. Cover them with cool water, allowing an extra inch or two above the eggs. This will help ensure even cooking.
- Vent the lid slightly, then bring the water to a gentle boil over medium heat. It’s essential to watch closely to avoid overcooking.
- Once boiling, cover the pot completely, reduce the heat to low, and let the eggs simmer for 30 seconds. This quick simmer helps set the egg whites perfectly.
- Remove the pot from the heat and let the eggs sit, covered, for about 12 minutes. The residual heat will cook them through without making the yolks rubbery.
- Prepare an ice bath in a bowl while the eggs are resting. After 12 minutes, transfer the eggs to the ice water to halt the cooking process and make peeling easier.
- Once cooled, peel the eggs under cool running water. This step helps remove the shells without damaging the egg whites.
- Carefully slice each egg in half lengthwise and gently scoop the yolks into a mixing bowl, placing the egg whites aside.
- Using a hand mixer or whisk, mix the yolks with mayonnaise, 1 teaspoon of the extra-virgin olive oil, minced garlic, and lemon juice. Beat until the mixture is smooth and creamy.
- Add in the chopped basil and season to taste with salt, pepper, and additional lemon juice if desired. The filling should be flavorful but not overly salty.
- In a small skillet over medium heat, warm the remaining ½ teaspoon of olive oil. Add Panko breadcrumbs and stir until they’re lightly toasted and golden brown.
- Transfer the breadcrumbs to a bowl and season with a pinch of salt and a few grinds of black pepper. Let them cool slightly.
- Stir in the grated Parmigiano Reggiano and lemon zest into the breadcrumb mixture for added flavor.
- Now it’s time to assemble! Fill the hollowed egg whites with the garlic-basil yolk mixture. Be generous; the more filling, the better!
- Just before serving, sprinkle each egg with the toasted breadcrumbs. This makes for a crunchy topping that contrasts beautifully with the creamy filling.
- Serve your Italian Deviled Eggs soon after assembling to maintain their freshness and texture. Enjoy with your favorite company!
Notes
Have you read my Ultimate Guide to Deviled Eggs? Check it out for all the tips and techniques you need for maximizing your deviled egg success.