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

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.

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