Garlic Parmesan Deviled Eggs
These Garlic Parmesan Deviled Eggs are a savory twist on the classic appetizer, made with creamy roasted garlic, tangy Dijon mustard, and nutty Parmesan cheese. They're elegant, flavorful, and perfect for entertaining.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- ¼ cup finely grated Parmesan cheese
- 4 –5 cloves roasted garlic mashed
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley chopped, for garnish
- ½ tsp salt or to taste
- ¼ tsp black pepper
- Paprika optional, for garnish
Instructions
- Boil eggs: Cover with cold water, boil, then rest 12 mins. Cool in ice bath.
- Roast garlic: Wrap cloves in foil, roast at 400°F for 20–25 mins, mash when soft.
- Peel eggs, halve, and remove yolks.
- Mix yolks with mayo, Parmesan, Dijon, garlic, salt, and pepper until smooth.
- Fill egg whites with yolk mixture using spoon or piping bag.
- See full steps with tips & photos → https://mischacrossing.com/garlic-parmesan-deviled-eggs/
Notes
- Roasted garlic adds deep flavor without overpowering the eggs—don’t substitute with raw garlic.
- Use a piping bag with a star tip for a decorative presentation.
- Store in an airtight container and refrigerate for up to 2 days.
- Great for holidays, picnics, potlucks, or brunch platters.