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Garlic Bread Deviled Eggs

Garlic bread deviled eggs combine creamy, tangy filling with a buttery panko topping toasted until golden. Sprinkle on the Parmesan and parsley crumbs just before serving for a crisp, savory finish.
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Prep Time 15 minutes
Cook Time 16 minutes
Cooling and chilling 30 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • water cold, as needed to cover
For the garlic-bread topping
  • 2 tbsp unsalted butter
  • 0.5 cup panko breadcrumbs
  • 1 cloves garlic medium, finely minced
  • 2 tbsp Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped
For the filling
  • 0.33 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 0.25 tsp garlic powder
  • 0.13 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a 2-quart saucepan in a single layer and add cold water to cover them by 1 inch.
  2. Bring to a boil over high heat.
  3. Cover, remove the pan from the heat, and let stand for 12 minutes.
  4. Drain the hot water and transfer the eggs to a bowl of cold water for 10 minutes.
  5. Peel and dry the eggs.
Make the garlic-bread topping
  1. Melt the butter in a 10-inch skillet over medium-low heat.
  2. Add the panko and garlic.
  3. Cook, stirring often, for 3 to 4 minutes until the crumbs are golden and the garlic is fragrant.
  4. Remove from the heat and stir in the Parmesan and parsley.
  5. Let the topping cool.
Make the filling and assemble
  1. Cut the eggs in half lengthwise and place the yolks in a medium bowl.
  2. Mash the yolks until smooth.
  3. Stir in the mayonnaise, Dijon, vinegar, garlic powder, and black pepper until creamy.
  4. Spoon the filling into the egg-white halves and refrigerate for at least 20 minutes.
  5. Sprinkle with the cooled topping just before serving.

Notes

For the crispest topping, sprinkle it on just before serving. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free panko.