These Italian Deviled Eggs are a twist on traditional deviled eggs with lots of herbs, some balsamic drizzle, Italian dressing, and parmesan cheese! I loved these and it would be good as egg salad too!
Italian Deviled Eggs
Ingredients (for 12 eggs)
1 dozen eggs, hard boiled and cooled
2 tablespoons of 2 or more herbs (basil, parsley, chives – or any combo also with rosemary, oregano, or thyme)
3 tablespoons mayo
1 teaspoon yellow mustard
2-3 tablespoons Italian dressing
2 tablespoons Parmesan cheese, grated
1 small tomato, seeds removed
1 tablespoon balsamic reduction (optional)
Slice the eggs in half and pop the yolks into a bowl with basil, parsley, chives, mayo, mustard, Italian dressing, parmesan, and salt & pepper.
Mix very well, breaking up all the yolks. A hand mixer works well or it could go in a food processor.
Place a plastic zip-top bag into a glass or a small bowl to stand upright while you scoop the filling in. (It can remain like this until serving in the refrigerator with the egg halves.)
When serving, chop the tomatoes separating out the seeds so they are not too wet and drippy.
Push the filling to the bottom corner of the bag and snip the end off to have about 1/4 inch opening.
Fill each egg half (I fill each to be level with the egg to know that there’s enough, then I can go back and top each with a swirl higher to all be even.)
Sprinkle with tomatoes and drizzle with balsamic.
I loved these! The herbs and the salty parmesan with the sweet balsamic was so great together. They are nice for variety in a spread – flavorful, not super heavy, protein, no gluten if that matters.
If you have leftover balsamic – you’ll use it a million ways! A drizzle on pizza, on tomatoes, on caprese salad, on grilled veggies, on grilled cheese – or whatever! You could skip it, but it lasts forever and I definitely recommend it. Top with some shaved parmesan if skipping the balsamic!
We often have deviled eggs as a side for dinner or as party food. They travel well – though need to stay very very cold so you could bring them ready to assemble to serve. These little egg holders are worth their weight in gold – for your fridge or transport. Without an egg tray, slice off a little so the egg cup will sit flat. I didn’t transport them to walk them down the deck stairs – they felt so secure as-is!
You also could chop it all and serve it as egg salad! Scoop some onto melba toasts and top with the tomatoes and balsamic reduction.
For other variations of Deviled Eggs or Fancy Egg Salad:
Truffle & Herb Deviled Eggs
French Onion Deviled Eggs
Caesar Deviled Eggs
Greek Deviled Eggs
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs