These Italian Deviled Eggs, with fresh basil, garlic, and lemon-Parmesan Panko, are a delicious variation on an appetizer favorite. Perfect for parties where you want to make an impression!
If you savor the flavors of garlic and basil as much as I do (especially as the weather gets warmer), you’re going to love my Italian Deviled Eggs with Basil and Garlic.
Basil is one of my favorite herbs, especially in the summertime, when I’ve planted my herb garden on the patio. And, I think we’ve established pretty firmly throughout this site that garlic practically runs through my veins.
When I made a bowl of Basil Egg Salad a few years ago, my mind started wandering toward deviled eggs. Since my family and friends enjoy the flavors so much in the salad, I figured that the concept might also make a great egg filling.
It was a good call. They’ve since become one of my most requested deviled egg recipes for parties.
It’s impossible for me to choose favorites when it comes to deviled eggs, but have to admit that I had a hard time not sneaking multiple tastes from this batch post-photoshoot. (Basil-Garlic Deviled Eggs for dinner? Don’t mind if I do!)
Italian Deviled Egg Filling
Unlike some of my other deviled egg fillings, I don’t mix sour cream with mayonnaise in this recipe. Instead, I whip the egg yolks with extra virgin olive oil for the buttery, fruity flavor it brings, in addition to the traditional mayonnaise.
Much like my Classic Deviled Eggs, I like to use a whisk or hand mixer to make the smoothest filling possible. Once the yolk mixture is creamy, I add the chopped basil by hand so that the beaters don’t break it down too much.
I most often use Genovese basil (sweet basil) in this recipe, but if you stumble upon different varieties at the summer market, feel free to try them! Some are a bit spicier in flavor and others have brighter, more lemony aromas that would pair nicely with the filling.
To learn more about basil varieties, this Market Guide from Tasting Table is an interesting read.
Like most deviled eggs, this filling can be either spooned or piped into the egg white halves. I love to use a large star tip on my pastry bag so that the breadcrumb topping can settle into the ruffled edges.
For more tips and techniques to elevate your deviled egg game, check out my How to Make Deviled Eggs guide.
Crunchy Topping with Panko Breadcrumbs
One of my favorite parts of these Italian deviled eggs is that crunchy topping. I like to use toasted Panko for extra texture. It’s a nice contrast against the smooth filling.
To the breadcrumbs, I add a little bit of Parmigiano Reggiano and grated lemon zest. The parmesan adds a nice nutty flavor to the topping, and the lemon zest brightens the whole bite.
If prepping your deviled eggs ahead of serving, you can toast the breadcrumbs a day or two in advance of serving and store them, tightly covered, at room temperature. When ready to fill and garnish the eggs, toss the Panko with the parmesan and lemon zest.
The breadcrumb topping should be added just before the platter is presented to your guests so that they retain their crunchy texture. No one likes soggy breadcrumbs!
Storing Deviled Eggs with Fresh Basil
Unlike some of my other recipes for deviled eggs, I don’t like to make the filling too far in advance of serving. The fresh basil really loses something after a day or two in the refrigerator, and the flavor of the garlic tends to intensify.
If you do want to prep the filling ahead, I’d recommend mixing the egg yolks with the mayonnaise, olive oil, and lemon juice, and then adding both the garlic and basil within a few hours of serving.
Once they’re filled, these deviled eggs are best enjoyed the same day they’re made.
Italian Deviled Eggs with Garlic and Basil
- 6 large eggs
- 1/4 cup mayonnaise
- 1-1/2 teaspoons extra-virgin olive oil , divided
- 1 small garlic clove , minced
- 1/8 teaspoon fresh lemon juice (small squeeze, plus additional, to taste)
- 1 tablespoon chopped fresh basil
- 1 tablespoon unseasoned Panko breadcrumbs
- 1 teaspoon grated Parmigiano Reggiano
- 1/8 teaspoon grated lemon zest (pinch)
- Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
- Gently scoop yolks into a bowl. Set egg whites aside. Using a hand mixer or a whisk, mix in mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, and lemon juice until smooth. Stir in fresh basil and season to taste with salt, pepper, and additional lemon juice, if desired.
- In a small skillet over medium heat, warm remaining 1/2 teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
- Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.