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Garlic Bread Deviled Eggs

Garlic bread deviled eggs with creamy yolk filling and crunchy garlic-butter panko crumbs. Topped with Parmesan and parsley, these are silky deviled eggs finished with toasted crumbs right before serving.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 12 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Large eggs
  • 12 large eggs
Deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 0.25 tsp salt
Garlic breadcrumbs topping
  • 2 tbsp butter
  • 2 clove garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Make the garlic breadcrumb topping
  1. Melt butter in a skillet over medium heat. Cook the minced garlic for 30 seconds, stirring until fragrant and lightly sizzling.
  2. Add panko breadcrumbs and stir to coat in the garlic butter. Toast for 3-4 minutes, until golden, then immediately remove from heat and stir in the chopped parsley for even distribution.
Boil and prep the eggs
  1. Place eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat.
  2. Let the eggs stand covered for 12 minutes to set the yolks. Transfer to a bowl and chill, then peel the eggs and halve them lengthwise.
Fill and serve
  1. Mash the yolks with mayonnaise, Parmesan, Dijon mustard, grated garlic, and salt until smooth. Stop when the mixture looks glossy and pipeable.
  2. Pipe or spoon the filling into the egg white halves. Fill each cavity level with the top of the whites for a neat finish.
  3. Sprinkle generously with the garlic breadcrumbs just before serving so they stay crunchy. Finish with extra Parmesan on top for a savory garnish.

Notes

For the crispiest topping, keep the garlic breadcrumbs separate and assemble right before serving. Refrigerate assembled deviled eggs in a sealed container up to 2 days; for best texture, add the crumbs within 30 minutes of serving. Freezing is not recommended due to egg texture. For a lighter option, swap mayonnaise for plain Greek yogurt while maintaining the same seasoning ratios.