Parmesan Stuffed Eggs With Toasted Walnuts |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Marie Simmons 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:
1. Add walnuts to a small dry skillet; toast over med-low heat, stirring, until golden and fragrant, about 3 minutes.
2. Transfer walnuts to a small plate to cool.
3. Carefully remove yolks from the whites; place the whites, cut side up on a plate.
4. 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.
5. Add the 5 tablespoons cheese and mash with a fork until blended.
6. Using a wooden spoon, beat in the oil 1 tablespoon at a time until the yolk mixture is smooth and fluffy.
7. Add salt to taste and a grinding of pepper.
8. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
9. Sprinkle a few toasted walnuts and some cheese over each stuffed egg.
10. Serve at room temperature or chilled.
|
|