Mama’s Deviled Eggs with a Parmesan Crisp

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 10 minutes
Total Time 26 minutes
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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!

Two photos of deviled eggs side by side sprinkled with chives and paprika

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.

Top view of Deviled Eggs on a wood board with cheese crisps and chives

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.

A bunch of Deviled Eggs with a cheese crisp and paprika sprinkled on top of each one
4.7 from 16 votes
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Yield: 24 Deviled Eggs

Mama's Deviled Eggs with a Parmesan Crisp

This recipe for Mama's Deviled Eggs with a Parmesan Crisp is so easy to make and perfect for a holiday appetizer, especially Easter!
Prep Time10 minutes
Cook Time6 minutes
Additional Time10 minutes
Total Time26 minutes


Cheese Crisp

  • 4 oz parmesan cheese, shredded
  • ½ teaspoon salt
  • ½ 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


  • Preheat oven to 400°F. 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. 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!


Serving: 1, Calories: 65kcal, Carbohydrates: 1g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 97mg, Sodium: 204mg


If you love this recipe, don’t miss my Mama’s Best Banana Pudding!
Deviled Eggs with a Parmesan Crisp photo collage

This post may contain affiliate links. Read my disclosure policy.

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Recipe Rating

27 Responses
  1. Vic

    Does the egg center pop easily out of these standing eggs? I’m making these for a senior adult lunch next week…I’m worried about how they’ll look!!

    1. A woman holding a camera standing in front of some shelves.

      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. :-)

  2. Maria

    Are you sure it’s really a teaspoon of paprika?  I used that amount and they turned out red, whereas yours are yellow.  Also, I had to add a ton more mayo since it was dry, like a paste.

  3. Lisa

    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.

  4. Nancy May

    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. !!!!!

    1. A woman holding a camera standing in front of some shelves.

      We use dill relish, but I have also used sweet relish. Both are great in it, honestly, it is a personal preference thing. 

  5. Bryan

    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.

  6. David @ Iaso Source

    I can not believe how yummy this is! I couldn’t stop eating it out of my plate! Thank you so much – I look forward to eating this all hours – amazing!

  7. Scott Williams

    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!

    1. A woman holding a camera standing in front of some shelves.

      Hey – doesn’t matter how they looked, as long as they tasted good! Glad you enjoyed them!!! :-) Thanks for taking the time to come back and comment!

  8. Jensie

    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! 

  9. Annabelle

    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.

  10. Michelle | A Latte Food

    I love deviled eggs, but I have never seen any as pretty as these! They are seriously stunning! (And look amazing!)

  11. Ashlyn @ Belle of the Kitchen

    These are the most delicious looking deviled eggs ever! I am loving that little parmesan crisp on top!

  12. Mitch

    The eggs look delicious and adorable! Your photos are stunning too.. I cant wait to try on this coming weekend! Thanks for sharing

  13. Amy Stafford

    Before I started my blog I never measured.  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.  My mother always made deviled eggs and I love them.  Can’t wait to try your mom’s version.


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.