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Garlic Bread Deviled Eggs

Garlic bread deviled eggs with creamy yolk filling and crunchy golden garlic butter breadcrumbs. The panko is toasted until golden and tossed with parsley, then finished right before serving for maximum crunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature for easier peeling if possible.
Deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 0.25 tsp salt Adjust to taste if needed.
Garlic butter breadcrumbs
  • 2 tbsp butter
  • 2 clove garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the garlic butter breadcrumbs
  1. Melt butter in a skillet over medium heat, then cook the minced garlic for 30 seconds until fragrant and lightly golden.
  2. Add the panko breadcrumbs and toast for 3-4 minutes, stirring often, until the crumbs are golden.
  3. Stir in the chopped parsley and transfer the garlic breadcrumbs to a plate to cool slightly.
Cook and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil over high heat.
  2. Once boiling, cover the pot, remove from the heat, and let the eggs stand for 12 minutes.
  3. Chill the eggs, peel them carefully, and halve them lengthwise.
Fill the egg halves
  1. Mash the yolks with mayonnaise, Parmesan, Dijon mustard, grated garlic, and salt until smooth.
  2. Pipe or spoon the filling into the egg white halves.
Finish for serving
  1. Sprinkle generously with the garlic breadcrumbs just before serving so they stay crunchy.
  2. Finish with extra Parmesan on top and serve immediately.

Notes

For the smoothest filling, mash yolks while they’re warm (right after peeling) or warm the yolks slightly, then pipe. Keep filled eggs refrigerated up to 2 days, but hold back the crunchy breadcrumb topping until serving to prevent sogginess. Freezing isn’t recommended due to texture. For a lighter option, use light mayonnaise to reduce calories while keeping the filling creamy.