Mama’s Deviled Eggs Parmesan Crisp (Printable Version)
# What You'll Need:
→ Eggs and Filling
01 -
6 large eggs
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon white wine vinegar
05 -
1 pinch sea salt
06 -
1 pinch freshly ground black pepper
→ Toppings
07 -
2 tablespoons finely chopped fresh chives
08 -
1/2 teaspoon smoked paprika
→ Parmesan Crisp
09 -
40 grams finely grated Parmesan cheese
# Step-by-Step Directions:
01 -
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes.
02 -
Drain the hot water. Transfer eggs to a bowl of ice water and allow to cool completely. Gently peel the eggs.
03 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Arrange small mounds of grated Parmesan, about 1 tablespoon each, on the sheet. Flatten slightly and bake for 6-8 minutes until golden and crisp. Cool on the tray.
04 -
Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until creamy.
05 -
Spoon or pipe the yolk mixture evenly into the egg white halves.
06 -
Top each filled egg with a Parmesan crisp. Sprinkle with chopped chives and smoked paprika. Serve immediately or refrigerate until ready to serve.
# Helpful Notes:
01 -
For smoother filling, pass the yolks through a fine sieve before combining with other ingredients.