This recipe for Mama’s Deviled Eggs with a Parmesan Crisp is so easy to make and perfect for a holiday appetizer, especially Easter!
If you enjoy these deviled eggs you should also try my Bacon Balsamic Deviled Eggs for a tasty twist!
These Deviled Eggs Are One Of My Favorite Family Recipes
My mother is a CLASSIC never measure cook. My grandmother is just as bad about it. It drives me insane. I understand it, I really do. When I am not cooking for the blog, I don’t measure either. But for me to share recipes with all of you, I can’t just say…a little of this and a handful of that.
When I ask my Mom to give me the recipes to my favorite dishes/desserts, she can only sort of give them to me. She can tell me the ingredients and general idea, but quantities are non-existent. I have to watch her make them instead and measure out behind her. It’s the only way I get any family recipes!
My Family Always Made Deviled Eggs For Easter
Our Easter meal growing up honestly wasn’t always my favorite…I much preferred Thanksgiving — turkey is where it’s at for me.
However, I always ate my weight in these deviled eggs. I usually ended up eating half of the deviled eggs off the tray before dinner even started.
To be fair, my Mom never did a parmesan crisp on top. But, seriously, you NEED a parmesan crisp on top! They only take 10 minutes to make and they have so much flavor and add an awesome crispy element. You can skip it if you insist, but you’re gonna love it.
If you are looking for the best ever deviled eggs, these are them. I swear.
Mama's Deviled Eggs with a Parmesan Crisp
Ingredients
Cheese Crisp
- 4 oz parmesan cheese, shredded
- ยฝ teaspoon salt
- ยฝ teaspoon freshly ground black pepper
The Eggs
- 12 large eggs, hardboiled and sliced in half
- 2 tablespoons mayo, I like to use the one made with olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon relish
- 1 teaspoon white vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon smoked paprika, plus more for garnish
- salt & pepper, to taste
- chives, minced - for garnish
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Instructions
- Preheat oven to 400ยฐF. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a small bowl, toss together parmesan cheese, salt and pepper. Place 1 tablespoon of cheese on baking sheet and pat down into a flat layer.ย Repeat with the remaining cheese, spacing the cheese about a 1/2 inch apart.
- Bake for 6 minutes - until golden (the centers might not be golden, but the edges will be). Remove from oven and let cool on baking sheet for 10 minutes. They will crisp up once cool.
- In a small bowl, mash your egg yolks. Stir in the mayo, mustard, dijon, relish, white vinegar, worcestershire sauce, smoked paprika, salt, & pepper.
- Pipe or scoop the filling into the egg whites. Sprinkle with paprika and chives. Right before serving, top with a parmesan crisp. Enjoy!
Nutrition
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Does the egg center pop easily out of these standing eggs? Iโm making these for a senior adult lunch next weekโฆIโm worried about how theyโll look!!
As long as you cut far enough down, it’s not too bad getting the yolk out. However, honestly, it’s easier to make them the traditional way where they lay down on their side. If making them for a lot of people, it will save a lot of time and effort doing the standard presentation. ๐
Are you sure it’s really a teaspoon of paprika? ย I used that amount and they turned out red, whereas yours are yellow. ย Also, I had to add a ton more mayo since it was dry, like a paste.
For the eggs that look whole, did you just cut off the top of the egg & fill them or did you stick 2 halves back together? They look really nice that way. I’Lloyd have to try this recipe the next time I make Deviled Eggs.
How does the two sides stick back together?
Is that sweet relish or dill relish that was used? This could make a big difference in taste. Thanks, going to make the Banana Pudding real soon. !!!!!
We use dill relish, but I have also used sweet relish. Both are great in it, honestly, it is a personal preference thing.ย
I cannot wait to try this!
I like this recipe a lot!
How would these be with bacon sprinkled on top or mixed in the filing?
Bacon is always an awesome addition! ๐ I think it would be great.
I love deviled eggs. They were one of my favorite appetizers growing up. I never tried them with the parmesan crisp, but I am excited to give it a shot and see what my family thinks of them. They look absolutely delicious and I can’t wait to try them out.
I can not believe how yummy this is! I couldnโt stop eating it out of my plate! Thank you so much โ I look forward to eating this all hours โ amazing!
I actually made these a few days ago but I am a bit disappointed with myself because aesthetically, they look nothing like yours. However , they sure were delicious so I guess I could live with that :). Your daughters are way to adorable btw!
Hey – doesn’t matter how they looked, as long as they tasted good! Glad you enjoyed them!!! ๐ Thanks for taking the time to come back and comment!
I made these today for my family’s easter and I had to come back and comment right away. These are the BEST deviled eggs EVER. Thank you so much!ย
Do you pull out the crisp, munch, then eat the egg? Or, do you eat around the crisp and then take a bie of egg with the crisp? Thanks.
You can eat it whichever way you want! ๐
The Parnesan crisp on the top is so clever and festive!ย
The Parmesan crisp is a brilliant idea. Creamy egg, and crispy chip. Love!
I love deviled eggs, but I have never seen any as pretty as these! They are seriously stunning! (And look amazing!)
These are the most delicious looking deviled eggs ever! I am loving that little parmesan crisp on top!
The eggs look delicious and adorable! Your photos are stunning too.. I cant wait to try on this coming weekend! Thanks for sharing
These do look like the best deviled eggs ever! Such beautiful photos!!
Nailed It! ย These lil babies look amazing!
Before I started my blog I never measured. ย Now I not only measure but I have to write it down as I go, because I will forget by the time I am ready to share. ย My mother always made deviled eggs and I love them. ย Can’t wait to try your mom’s version.