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Garlic Bread Deviled Eggs

Garlic Bread Deviled Eggs with creamy yolk filling and a crunchy, golden garlic-butter panko topping. Hard-boiled eggs are halved and piped, then finished with Parmesan and toasted garlic breadcrumbs right before serving for contrast.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 garlic, grated
  • 0.25 tsp salt
Garlic breadcrumbs topping
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make garlic breadcrumbs
  1. Melt butter in a skillet over medium heat, then add minced garlic and cook for 30 seconds until fragrant, stirring to prevent browning.
  2. Add panko breadcrumbs and toast for 3-4 minutes, stirring often, until golden and crisp.
  3. Stir in chopped parsley and transfer the garlic breadcrumbs to a plate so they cool slightly.
Boil and prep eggs
  1. Place eggs in a Dutch oven and cover with cold water by at least 1 inch.
  2. Bring to a boil over high heat, then cover the pot, remove from heat, and let stand 12 minutes.
  3. Chill eggs, then peel and halve lengthwise.
Fill and assemble
  1. Mash the yolks with mayonnaise, Parmesan, Dijon mustard, grated garlic, and salt until smooth.
  2. Spoon or pipe the filling into the egg white halves.
  3. Sprinkle generously with garlic breadcrumbs just before serving so they stay crunchy, then finish with extra Parmesan.

Notes

For easiest piping, chill the halved eggs on a tray for 10–15 minutes so the filling holds its shape. Store assembled eggs (without fresh breadcrumbs) covered in the refrigerator up to 2 days; add breadcrumbs and extra Parmesan right before serving. Freezing is not recommended for best texture. For a lower-fat option, use light mayonnaise and reduce the butter in the breadcrumb step to 1 tablespoon.