Categories: Appetizers, Deviled Eggs
Ingredients
- 3 tablespoons chopped walnuts
- 4 large eggs, hard-cooked, peeled, and halved lengthwise
- 5 tablespoons freshly grated parmigiano-reggiano cheese, plus more for garnish
- 4 -5 tablespoons extra virgin olive oil
- kosher salt
- fresh ground black pepper
Directions
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Add walnuts to a small dry skillet; toast over med-low heat, stirring, until golden and fragrant, about 3 minutes.
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Transfer walnuts to a small plate to cool.
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Carefully remove yolks from the whites; place the whites, cut side up on a plate.
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With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
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Add the 5 tablespoons cheese and mash with a fork until blended.
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Using a wooden spoon, beat in the oil 1 tablespoon at a time until the yolk mixture is smooth and fluffy.
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Add salt to taste and a grinding of pepper.
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Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
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Sprinkle a few toasted walnuts and some cheese over each stuffed egg.
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Serve at room temperature or chilled.