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Garlic Bread Deviled Eggs

Garlic Bread Deviled Eggs with a creamy yolk filling and crunchy toasted panko garlic breadcrumbs. The eggs are boiled, chilled, and halved before piping the filling, then topped with garlicky crumbs and Parmesan for a snack-ready bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for easier peeling.
Deviled egg filling
  • 0.33 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp Dijon mustard
  • 1 garlic, grated
  • 0.25 tsp salt
Garlic bread breadcrumb topping
  • 2 tbsp butter
  • 2 clove garlic, minced Minced so it toasts quickly and evenly.
  • 0.5 cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped Chop fresh for best color.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Toast garlic breadcrumbs
  1. Melt the butter in a skillet over medium heat, then cook the minced garlic for 30 seconds until fragrant (do not brown).
  2. Add the panko breadcrumbs and toast for 3-4 minutes, stirring occasionally, until golden and crisp, then stir in the chopped parsley and remove from heat.
Boil, cool, and prep eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil over high heat.
  2. Once boiling, cover the pot, remove from heat, and let the eggs stand covered for 12 minutes.
  3. Chill the eggs, then peel them and halve them lengthwise.
Make the filling and assemble
  1. Mash the yolks with the mayonnaise, grated Parmesan, Dijon mustard, grated garlic, and salt until smooth.
  2. Pipe or spoon the filling into the egg white halves.
  3. Sprinkle the garlic breadcrumbs generously over the eggs just before serving to keep them crunchy.
  4. Finish with extra Parmesan immediately before serving for a fresh, savory top.

Notes

Pro tip: peel eggs right after chilling for the cleanest halves, and keep the breadcrumb topping separate until the last minute so it stays crisp. Refrigerate assembled eggs (without extra crumbs) in a covered container for up to 3 days. Freezing is not recommended because the filling texture changes. Dietary swap: use a mayo substitute (such as olive-oil-based) to make the filling more olive-forward while keeping the same method.