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Garlic Bread Deviled Eggs

Garlic bread deviled eggs pair creamy Dijon-yolk filling with a buttery, golden panko topping. Chill the filled eggs before sprinkling on Parmesan, parsley, and crisp breadcrumbs just before serving.
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Prep Time 15 minutes
Cook Time 16 minutes
chilling 25 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

For the deviled eggs
  • 6 eggs large
  • water cold, as needed
  • ice as needed
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garlic bread topping
  • 2 tbsp unsalted butter
  • 0.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • 2 tbsp Parmesan cheese finely grated
  • 1 tbsp fresh parsley finely chopped

Equipment

  • 1 3-quart saucepan
  • 1 small skillet

Method
 

Boil and chill the eggs
  1. Arrange the eggs in a single layer in a 3-quart saucepan.
  2. Cover the eggs with cold water by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water.
  7. Cool for 5 minutes.
Make the filling
  1. Peel the eggs.
  2. Slice them in half lengthwise.
  3. Place the yolks in a medium bowl.
  4. Mash the yolks with the mayonnaise, Dijon mustard, kosher salt, and black pepper until smooth.
Make the garlic bread topping
  1. Melt the butter in a small skillet over medium heat.
  2. Add the panko breadcrumbs and garlic powder.
  3. Cook, stirring often, until golden brown, 3 to 4 minutes.
  4. Remove the skillet from the heat.
  5. Stir in the Parmesan cheese and fresh parsley.
Assemble the eggs
  1. Spoon or pipe the yolk mixture into the egg white halves.
  2. Refrigerate for at least 20 minutes.
  3. Sprinkle the garlic bread topping over the eggs just before serving.

Notes

For the best crunch, sprinkle on the topping just before serving. Refrigerate the deviled eggs for up to 2 days; store the topping separately, and do not freeze. Use gluten-free panko if a gluten-free option is needed.