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Garlic Bread Deviled Eggs

Garlic Bread Deviled Eggs with creamy yolk filling, topped with toasted garlic-butter panko and Parmesan for a crunch that mimics garlic bread. Made with boiled, chilled, halved eggs for neat piping and clean topping right before serving.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use fresh, room-temperature eggs if possible for easier peeling.
Deviled egg filling
  • 0.3333333333 cup mayonnaise Mix until fully smooth and thick enough to pipe.
  • 2 tbsp grated Parmesan Finely grate for best texture in the filling.
  • 1 tsp Dijon mustard Adds tang and helps balance the richness.
  • 1 clove garlic, grated Grate fresh for a strong garlic flavor.
  • 0.25 tsp salt Season the yolk mixture evenly.
Garlic bread topping
  • 2 tbsp butter For toasting the panko with minced garlic.
  • 2 clove garlic, minced Cook briefly so it turns fragrant but doesn’t brown.
  • 0.5 cup panko breadcrumbs Toast until golden and crisp.
  • 1 tbsp fresh parsley, chopped Stir in at the end for a fresh green finish.

Equipment

  • 1 sheet pan

Method
 

Toast the garlic bread crumbs
  1. Melt 2 tablespoons butter in a pan over medium heat, then add 2 cloves minced garlic and cook for 30 seconds until fragrant.
  2. Add 1/2 cup panko breadcrumbs and toast for 3-4 minutes, stirring often, until golden, then remove from heat.
  3. Stir in 1 tablespoon chopped parsley and set the garlic breadcrumbs aside to cool slightly.
Boil, chill, and halve the eggs
  1. Place 12 large eggs in a pot and cover with cold water.
  2. Bring the water to a boil, then cover the pot, remove from heat, and let stand 12 minutes.
  3. Chill the eggs, peel them, and halve them lengthwise.
Make the deviled filling and fill the halves
  1. Mash the yolks with 1/3 cup mayonnaise, 2 tablespoons grated Parmesan, 1 teaspoon Dijon mustard, 1 clove grated garlic, and 1/4 teaspoon salt until smooth.
  2. Pipe the filling into the egg white halves.
Finish for crunch
  1. Sprinkle generously with the garlic breadcrumbs just before serving so they stay crunchy.
  2. Finish with extra Parmesan on top right before serving.

Notes

Pro tip: Toast the panko until you see deep golden edges—then stop cooking and cool slightly before topping, so it stays crisp on the eggs. Refrigerate assembled (without breadcrumbs) up to 2 days; add the garlic breadcrumbs and extra Parmesan within 1-2 hours of serving for best crunch. Freezing is not recommended for deviled eggs due to texture changes. For a lighter option, use light mayonnaise in the yolk mixture (texture will be slightly softer but still pipeable).