Parmesan Stuffed Eggs With Toasted Walnuts

1. 1

   Add walnuts to a small dry skillet; toast over med-low heat, stirring, until golden and fragrant, about 3 minutes.

2. 2

   Transfer walnuts to a small plate to cool.

3. 3

   Carefully remove yolks from the whites; place the whites, cut side up on a plate.

4. 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. 5

   Add the 5 tablespoons cheese and mash with a fork until blended.

6. 6

   Using a wooden spoon, beat in the oil 1 tablespoon at a time until the yolk mixture is smooth and fluffy.

7. 7

   Add salt to taste and a grinding of pepper.

8. 8

   Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.

9. 9

   Sprinkle a few toasted walnuts and some cheese over each stuffed egg.

10. 10

    Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.