Description
Delight your guests with these Garlic Parmesan Deviled Eggs, a rich and savory appetizer perfect for gatherings.
Ingredients
Scale
- 6 large Eggs (Fresh eggs for easy peeling.)
- 1/2 cup Mayo (Greek yogurt is an alternative.)
- 1 tablespoon Dijon Mustard (Tangy depth, regular mustard can be substituted.)
- 1/2 cup Parmesan Cheese (Grated fresh yields the best taste.)
- 2 cloves Garlic (Roasted for enhanced flavor.)
- to taste Salt (Essential for seasoning.)
- to taste Pepper (Freshly ground boosts overall flavor.)
- optional Chives (For garnish, adds freshness.)
- 1/4 cup Parmesan Cheese (For sprinkling on top.)
- 2 tablespoons Chives (Finely chopped for garnish.)
Instructions
- Preheat your oven to 400°F (200°C). Wrap garlic cloves in foil with olive oil and roast for 25–30 minutes until soft.
- Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat. Let sit for 10 minutes, then transfer to an ice bath.
- Peel the eggs under running water, slice in half and scoop out yolks. Mash yolks with roasted garlic, mayo, mustard, cheese, salt, and pepper.
- Fill egg whites with yolk mixture using a piping bag or spoon. Allow filling to mound above egg whites.
- Garnish with additional parmesan, cracked pepper, and chives. Chill for at least 30 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg