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Garlic Bread Deviled Eggs

Garlic bread deviled eggs with creamy, smooth yolk filling and crunchy golden garlic butter breadcrumb topping. Toasted panko, garlic, and parsley add that garlic-bread vibe to classic deviled eggs.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 12 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.333 cup mayonnaise
  • 2 tbsp grated Parmesan Use finely grated for a smooth filling.
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated Grate fresh garlic for the yolk mixture.
  • 0.25 tsp salt
Garlic bread breadcrumb topping
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the garlic breadcrumb topping
  1. Melt the butter in a sheet pan over medium heat, then cook the minced garlic for 30 seconds until fragrant, turning it gently so it doesn’t brown.
  2. Add the panko breadcrumbs to the garlic butter and spread into an even layer; toast for 3-4 minutes until golden, stirring once for even browning.
  3. Stir in the chopped parsley and remove from heat so the crumbs stay crisp.
Boil and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil on high heat.
  2. Once boiling, cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to a bowl to chill, then peel and halve them lengthwise.
Fill and serve
  1. Mash the yolks with the mayonnaise, Parmesan, Dijon mustard, grated garlic, and salt until smooth and thick enough to pipe.
  2. Pipe the yolk mixture into the egg white halves.
  3. Sprinkle with the garlic breadcrumbs just before serving to keep them crunchy, then finish with extra Parmesan.

Notes

For the smoothest filling, make sure the yolks are thoroughly mashed before mixing in the mayo, Parmesan, Dijon, grated garlic, and salt. Refrigerate assembled halves (without topping) up to 2 days, and chill-boiled eggs up to 3 days; freeze not recommended for deviled eggs due to texture changes. Dietary swap: use reduced-fat mayonnaise and a lower-fat Parmesan for a lighter version while keeping the same flavor profile.