Mama’s Deviled Eggs with a Parmesan Crisp
My mother is a CLASSIC never measure cook. My grandmother is just as bad about it. It drives me insane. I understand it, I really do. When I am not cooking for the blog, I don’t measure either. But for me to share recipes with all of you, I can’t just say…a little of this and a handful of that.
When I ask my Mom to give me the recipes to my favorite dishes/desserts, she can only sort of give them to me. She can tell me the ingredients and general idea, but quantities are non-existent. I have to watch her make them instead and measure out behind her. It’s the only way I get any family recipes!
Our Easter meal growing up honestly wasn’t always my favorite…I much preferred Thanksgiving — turkey is where it’s at for me.
However, I always ate my weight in these deviled eggs. I usually ended up eating half of the deviled eggs off the tray before dinner even started.
To be fair, my Mom never did a parmesan crisp on top. But, seriously, you NEED a parmesan crisp on top! They only take 10 minutes to make and they have so much flavor and add an awesome crispy element. You can skip it if you insist, but you’re gonna love it.
If you are looking for the best ever deviled eggs, these are them. I swear.
Mama's Deviled Eggs with a Parmesan Crisp
- 4 oz parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 large eggs, hardboiled and sliced in half
- 2 tablespoons mayo (I like to use the one made with olive oil)
- 1 tablespoon dijon mustard
- 1 tablespoon relish
- 1 teaspoon white vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon smoked paprika (plus more for garnish)
- salt & pepper, to taste
- chives, minced - for garnish
- Preheat oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a small bowl, toss together parmesan cheese, salt and pepper. Place 1 tablespoon of cheese on baking sheet and pat down into a flat layer. Repeat with the remaining cheese, spacing the cheese about a 1/2 inch apart.
- Bake for 6 minutes - until golden (the centers might not be golden, but the edges will be). Remove from oven and let cool on baking sheet for 10 minutes. They will crisp up once cool.
- In a small bowl, mash your egg yolks. Stir in the mayo, mustard, dijon, relish, white vinegar, worcestershire sauce, smoked paprika, salt, & pepper.
- Pipe or scoop the filling into the egg whites. Sprinkle with paprika and chives. Right before serving, top with a parmesan crisp. Enjoy!
If you love this recipe, don’t miss my Mama’s Best Banana Pudding!