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