Garlic Parmesan Deviled Eggs
A delightful twist on the classic deviled egg, combining garlic, Parmesan and creamy mayonnaise for a mouthwatering appetizer.
Ingredients
Main Ingredients
- 6 large large eggs Hard-boiled
- 3 tablespoons mayonnaise Use room temperature for best consistency
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- to taste Salt and pepper
- Chopped parsley for garnish For presentation
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Cool in an ice bath, then peel.
- Cut each egg in half lengthwise and remove yolks to a bowl.
- Combine yolks with mayonnaise, Dijon mustard, minced garlic, grated Parmesan cheese, salt, and pepper. Mix until smooth.
- Fill egg whites with yolk mixture.
- Garnish with chopped parsley and serve chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Best enjoyed fresh. Consider chilling the eggs properly before serving for enhanced taste.