Deviled Eggs with Parmesan Crisp (Printable Version)
# What You'll Need:
→ Cheese Crisp
01 -
4 oz parmesan cheese, shredded
02 -
½ teaspoon salt
03 -
½ teaspoon freshly ground black pepper
→ The Eggs
04 -
12 large eggs, hardboiled and sliced in half
05 -
2 tablespoons mayonnaise (olive oil based preferred)
06 -
1 tablespoon dijon mustard
07 -
1 tablespoon relish
08 -
1 teaspoon white vinegar
09 -
1 teaspoon worcestershire sauce
10 -
1 teaspoon smoked paprika, plus more for garnish
11 -
salt and pepper, to taste
12 -
minced chives, for garnish
# How to Make It:
01 -
Preheat oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper.
02 -
In a small bowl, combine shredded parmesan cheese, salt and pepper. Place 1 tablespoon of cheese mixture on baking sheet and flatten into a disc. Repeat with remaining cheese, spacing discs about ½ inch apart.
03 -
Bake for 6 minutes until golden at the edges. Remove from oven and let cool on baking sheet for 10 minutes to allow crisps to harden.
04 -
In a small bowl, mash egg yolks. Incorporate mayonnaise, mustard, relish, white vinegar, worcestershire sauce, smoked paprika, salt, and pepper until smooth.
05 -
Pipe or spoon the filling into the egg white halves. Garnish with a sprinkle of paprika and minced chives. Top with a parmesan crisp just before serving.
# Handy Tips:
01 -
Perfect as a holiday appetizer, especially for Easter gatherings.
02 -
The parmesan crisps should be added just before serving to maintain their texture.
03 -
Total preparation and cooking time is approximately 26 minutes.