Mama's Deviled Eggs with a Parmesan Crisp

• Gluten free

• Produce

  • 1 Chives

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Mayo
  • 1 tbsp Relish
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 4 oz Parmesan cheese

Found on thenovicechefblog.com

Ingredients

• 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

Directions

• 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!