Description
A delightful twist on classic deviled eggs, featuring roasted garlic and parmesan for a savory flavor.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 4–5 cloves roasted garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of paprika (optional)
Instructions
- Place the eggs in a large saucepan and cover with cold water, ensuring water level is about an inch above eggs. Bring to a boil.
- Remove the saucepan from heat, cover tightly with a lid, and let sit for 12 minutes.
- Drain the hot water and rinse the eggs under cold water for at least a minute. For better results, transfer to a bowl of ice water for 10-15 minutes.
- Gently tap each egg on a hard surface to create cracks, then peel them under cool running water.
- Preheat the oven to 400°F (200°C). Wrap garlic cloves in foil, drizzle with olive oil, and roast for 20-25 minutes until soft. Let cool, then mash into a smooth paste.
- Slice each peeled egg in half lengthwise and remove the yolks into a bowl, arranging the egg whites on a platter.
- Add mayonnaise, parmesan, mustard, mashed roasted garlic, salt, and pepper to the yolks. Mash and mix until smooth.
- Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Sprinkle tops with parsley and paprika if desired, and chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra creamy filling, use a food processor. Adjust roasted garlic for desired flavor intensity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Keywords: deviled eggs, garlic, parmesan, appetizer, vegetarian, easy recipe