Description
These Garlic Parmesan Deviled Eggs are a delightful breakfast option that combines creamy yolks with savory garlic and rich parmesan. They’re quick to make and perfect for any occasion.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12-14 minutes.
- After the time is up, transfer the eggs to an ice water bath for about 5 minutes to help with peeling.
- Gently tap the eggs on a hard surface to crack the shells, then peel under running water for easier removal.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Add mayonnaise, grated parmesan, garlic powder, Dijon mustard, salt, and pepper.
- Use a fork or potato masher to blend everything until smooth and creamy. Taste and adjust the seasoning as needed.
- Spoon the yolk mixture back into the egg whites or use a pastry bag for a neat finish.
- Sprinkle with chopped parsley for a fresh touch. You can also add extra parmesan if you like!
- Enjoy immediately, or chill in the refrigerator for about 30 minutes before serving for a refreshing treat!
Notes
Using eggs at room temperature helps them cook evenly and makes peeling easier. If your eggs are hard to peel, try using older eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sodium: 70
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 1
- Protein: 6
Keywords: deviled eggs, garlic, parmesan, breakfast, easy recipe