Crispy Parmesan Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• Salt to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool and peel.
2. 2 Halve the eggs lengthwise and remove yolks. Mash yolks in a bowl with mayonnaise, mustard, paprika, and salt.
3. 3 Pipe or spoon yolk mixture back into egg white halves.
4. 4 In a separate bowl, mix Parmesan cheese with flour and garlic powder.
5. 5 Coat each stuffed egg half with the Parmesan mixture.
6. 6 Place coated eggs on a baking sheet and bake at 400°F for 5-7 minutes until Parmesan is golden and crispy.

Equipment

• Saucepan
• Baking sheet
• Piping bag (optional)

Variations

• Add a dash of hot sauce to the yolk mixture for a spicy kick.
• Use smoked paprika for a smoky flavor.

Substitutions

• If you don't have Dijon mustard, substitute with yellow mustard.
• Use panko breadcrumbs instead of flour for a different texture.

Pairings

• Serve alongside bruschetta or a platter of cured meats.

Nutrition

Tips

• For extra flavor, sprinkle with fresh chives or parsley before serving.
• Make sure eggs are completely cooled before handling to avoid cracking.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: These do not freeze well due to the texture of the egg whites and crispy Parmesan crust.

Serving Suggestions

• Serve with a chilled glass of white wine.
• Pair with a light garden salad.

FAQ