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Garlic Bread Deviled Eggs

Garlic Bread Deviled Eggs with creamy yolk filling and a crunchy golden panko topping. Toasted garlic breadcrumbs and Parmesan add a garlic-bread flavor without losing the egg’s silky texture.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Make the garlic breadcrumb topping
  1. Melt butter in a skillet over medium heat, then cook minced garlic for 30 seconds until fragrant, stirring constantly. Add panko breadcrumbs and toast for 3-4 minutes until golden, watching closely so they don’t burn.
  2. Stir in chopped parsley and remove the topping from heat. Transfer to a bowl so it cools slightly and stays crisp.
Boil, chill, and halve the eggs
  1. Place eggs in a Dutch oven and cover with cold water by about 1 inch. Bring to a boil over high heat, then cover and remove from heat.
  2. Let the covered eggs stand for 12 minutes, then chill until cool. Peel the eggs, then halve them lengthwise.
Fill and finish
  1. Mash the yolks with mayonnaise, grated Parmesan, Dijon mustard, grated garlic, and salt until smooth and thick. Taste and adjust salt if needed.
  2. Pipe (or spoon) the filling into the egg halves, filling each well. Keep the eggs chilled until you’re ready to serve.
  3. Sprinkle generously with the garlic breadcrumbs just before serving so they stay crunchy. Finish with extra Parmesan on top.

Notes

For the crunchiest topping, toast the panko right before assembling and add breadcrumbs only in the final minutes before serving. Refrigerate deviled eggs in a covered container for up to 3 days; the filled eggs keep best, while breadcrumb topping is best fresh (no need to freeze). Dietary swap: use vegan mayonnaise to make the filling egg-free in the sense of dairy-free flavor, while keeping the egg base as-is.