Parmesan Dijon Deviled Eggs with Crunchy Potato Chips
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 231
- Sodium
- 235
- Total: 25 min
- Active: 25 min
Ingredients
12 large eggs
3/4 cup mayonnaise
2 tablespoons finely grated Parmesan
1 tablespoon Dijon mustard
1 clove garlic, grated
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced flat-leaf parsley
1/4 cup crushed potato chips, for garnish
Directions
- 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.