Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
Parmesan Dijon Deviled Eggs with Crunchy Potato Chips
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 231 mg
- Sodium
- 235 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 231 mg
- Sodium
- 235 mg
Ingredients
Directions
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14m
Easy
CLASS
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, Parmesan, mustard, garlic, salt and pepper. Process until well blended and smooth. Mix in the parsley, and then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with crushed potato chips. Cover loosely and chill until ready to serve.
