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Dipped Italian Deviled Eggs

Dipped Italian Deviled Eggs

Dipped Italian Deviled Eggs are elegant bites that combine creamy yolks with the bold flavors of sun-dried tomatoes, fresh pesto, and crunchy parmesan. They are a sophisticated centerpiece for any gathering and focus on balancing wholesome fats and vibrant herbs.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 egg halves servings
Course: Appetizer
Cuisine: Italian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 large organic eggs
  • 1/4 cup Greek yogurt or avocado mayo
  • 1/4 cup basil pesto
  • 2 tablespoons sun-dried tomatoes, finely chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1/4 cup Parmigiano-Reggiano, freshly grated
  • 1/4 cup toasted panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Crispy prosciutto for garnish

Method
 

  1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then turn off heat and cover for 12 minutes.
  2. Prepare an ice bath and transfer the cooked eggs to cool for at least 5 minutes.
  3. Peel the eggs under running water and slice each in half lengthwise.
  4. Remove the yolks into a mixing bowl and set the whites aside.
  5. Mash the yolks with a fork, then add Greek yogurt, pesto, garlic powder, and sun-dried tomatoes. Mix until smooth.
  6. In a shallow bowl, combine grated parmesan and panko breadcrumbs.
  7. Brush the egg whites with a little olive oil, then dip them into the parmesan-crumb mixture.
  8. Pipe the yolk mixture back into the dipped egg whites.
  9. Garnish each egg with a piece of crispy prosciutto and basil sprig.

Notes

For the best results, use eggs that are a few days old for easier peeling. Assemble just before serving to maintain the crunch.