Deviled eggs get level up with a creamy chive filling and Parmesan crisp garnish!
It is safe to say that deviled eggs are one of the most popular hors d’oeuvres. They are served all over and there are so many different recipes. This one is an elegant version that takes a little extra time, but I promise it is worth it and will WOW your guests! We will be cutting the eggs, so they stand instead of slicing them open. I like to coat the rim of the egg in paprika and then fill with our creamy yolk mixture.
The key to getting a super creamy filling is to get the yolks super fine. You can achieve this by using a ricer or pushing the eggs through a strainer. Mix with mayonnaise, mustard, Worcestershire sauce, onion powder, salt, pepper, and chives! It is a dream combo!
Just look how pretty they are!
Check out my egg shelling tips in this post- Deviled Eggs with Truffle Oil
Here are some more deviled egg recipes to check out.
Okay let us get started.
Deviled Eggs with Parmesan Crisps!
Ingredients
- 12 large eggs, boiled, and shelled I love Vital farms
- 1/2 cup mayonnaise
- 2 tbsp classic mustard, Dijon, or German style
- 1 tsp worceshershire sauce
- 1/4 tsp onion powder
- 1 tbsp minced chives, fresh or dried
- 1 tbsp heavy cream
- salt and pepper to taste
- 1 tbsp paprika
- 1/2 cup Fresh Parmesan cheese, grated
Instructions
- Fill a large pot of water, about 2/3 full. Turn to high heat and drop the eggs in. Boil for 20 minutes. Drain the water and immediately add cold water. Let it set for 20 minutes. Shell the eggs. For my spoon tip see the instructions see the link in my post
- While the eggs are cooling make the cheese crisp. Set an oven to 400℉. On a baking sheet lined with parchment paper, sprinkle on the cheese. Make a circle in the center of the baking sheet.
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- Bake for 5-7 minutes or until light golden. Let it cool.
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- After the eggs are shelled, Rinse them and cut a 1/4 of the top of the egg off. Flip and barely slice the bottom of the egg so it will stand up. Remove all the yolks. They should pop right out with a gentle squeeze but you can use a small spoon to help. Use a ricer to get the eggs a small and fine texture. You can also use a strainer to push the eggs through too.
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- To a medium bowl add the mayonnaise, mustard, onion powder, heavy cream, worcesershire sauce, salt, pepper, and chives, Whisk until smooth.
- Fill a sandwich bag with the filling. I like to set the bag in a cup and fill it as it makes the process easier. Now get the air out, and seal the bag.Cut the corner to make it a piping bag.
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- Before we fill the eggs, pour the paprika in a small bowl. Dip the rim/top in the paprika.
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- Now fill the eggs. Next we will break a piece off the parmesan crisp and stick it into the egg mixture.
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- Try not to eat them all!ENJOY!
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