Katie Lee Parmesan Dijon Deviled Eggs, as seen on The Kitchen Thanksgiving Live, Special 1
Recipe courtesy of Katie Lee Biegel

Parmesan Dijon Deviled Eggs with Crunchy Potato Chips

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 24 deviled eggs



  1. 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.
  2. 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.