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Garlic Bread Deviled Eggs

Garlic Bread Deviled Eggs with creamy yolk filling and a crunchy golden garlic-butter panko topping. Boiled eggs are halved and piped, then finished with garlicky breadcrumbs and Parmesan for big breadcrumb crunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
deviled yolk filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 garlic, grated
  • 0.25 tsp salt
garlic breadcrumb topping
  • 2 tbsp butter
  • 2 garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Make garlic bread breadcrumbs
  1. Melt the butter in a skillet over medium heat, then cook the minced garlic for 30 seconds until fragrant. Stir to prevent browning.
  2. Add the panko breadcrumbs and toast for 3-4 minutes until golden, stirring often. Pull off the heat as soon as the crumbs look crisp and browned.
  3. Stir in the chopped parsley and set the breadcrumb topping aside. Let it cool slightly so it stays crunchy.
Boil and prep the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat.
  2. Once boiling, cover the pot, remove from heat, and let the eggs stand for 12 minutes. Keep the lid on to steam evenly.
  3. Chill the eggs, peel them, and halve them lengthwise. Aim for clean halves so the filling pipes smoothly.
Make the deviled filling and fill the eggs
  1. Mash the yolks with the mayonnaise, Parmesan, Dijon mustard, grated garlic, and salt until smooth. Mix until no lumps remain.
  2. Pipe the filling into the egg white halves. Fill to the top for a neat, piled look.
Finish for crunch
  1. Sprinkle the garlic breadcrumbs generously over the filled eggs just before serving. Use a light hand so the crumbs stay crisp.
  2. Finish with extra Parmesan on top right before serving. Add a final pinch for a golden, speckled look.

Notes

Pro tip: toast the panko until clearly golden (3-4 minutes) and cool it slightly before topping so it crunches on contact. Store assembled egg halves (without bread crumbs) in the refrigerator up to 2 days; add breadcrumbs and extra Parmesan right before serving. Freezing is not recommended for deviled eggs. For a lower-fat option, swap mayonnaise for plain Greek yogurt and keep the same garlic/parmesan flavor.