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Garlic Bread Deviled Eggs

Garlic bread deviled eggs with creamy yolk filling and crunchy garlic-butter panko topping. Boiled, halved eggs are filled smooth, then finished with toasted breadcrumbs, Parmesan, and parsley for bold Italian-American flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
chill 12 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg base
  • 12 large eggs
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 garlic, grated
  • 0.25 tsp salt
Garlic bread breadcrumb topping
  • 2 tbsp butter
  • 2 clove garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped
Finishing
  • 2 tbsp grated Parmesan Use extra for finishing.

Equipment

  • 1 sheet pan

Method
 

Make garlic breadcrumb topping
  1. Melt butter in a skillet over medium heat, add the minced garlic, and cook for 30 seconds until fragrant.
  2. Add panko breadcrumbs and toast for 3-4 minutes, stirring, until golden.
  3. Stir in the chopped parsley and transfer the crumbs to a plate to cool.
Boil, chill, and halve the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Chill the eggs, peel, and halve them lengthwise.
Make and fill the yolk mixture
  1. Mash the yolks with mayonnaise, grated Parmesan, Dijon mustard, grated garlic, and salt until smooth.
  2. Pipe the filling into the egg white halves.
Finish and serve
  1. Sprinkle the garlic breadcrumb topping generously over the deviled eggs just before serving so they stay crunchy.
  2. Finish with extra grated Parmesan.

Notes

Pro tip: Chill the halved eggs briefly after piping to help the filling set, then add the toasted breadcrumbs right before serving for maximum crunch. Refrigerate assembled deviled eggs in a covered container up to 2 days, but add breadcrumbs and extra Parmesan only at serving time. Freezing is not recommended due to texture changes in the filling. For a lighter option, swap mayonnaise for Greek yogurt (keep mustard and Parmesan) while still mixing until smooth.