These Garlic Parmesan Deviled Eggs are a flavorful twist on the classic.

With roasted garlic, freshly grated Parmesan, and a smooth mayo-based filling, each bite delivers bold, rich flavor.

They’re elegant enough for parties and simple enough for everyday snacking or meal prep.

Why You’ll Love This Recipe

Deep savory flavor – Thanks to roasted garlic and Parmesan.

Velvety smooth filling – Creamy, rich, and perfectly seasoned.

Make-ahead friendly – Chill and serve cold, ideal for entertaining.

Beautiful presentation – Use piping tips and garnishes for visual wow.

Protein-packed snack – A satisfying, low-carb appetizer.

Crowd-pleaser – Great for holidays, brunches, or potlucks.

What You’ll Need (Ingredient Highlights)

Large eggs – The foundation of the recipe. Use high-quality eggs for best texture and flavor.

Mayonnaise – Full-fat mayo gives the creamiest results.

Parmesan cheese – Freshly grated for a salty, nutty flavor boost.

Roasted garlic – Adds sweetness and depth without sharpness.

Dijon mustard – Brings a subtle tang and helps emulsify the filling.

Fresh parsley – For color, freshness, and herby balance.

Salt and pepper – Essential for seasoning and balance.

Paprika (optional) – For a pop of color and a smoky hint.

Pro Tips Before You Start

Use older eggs for easier peeling – Fresher eggs can be harder to peel cleanly.

Roast garlic in advance – Keeps well and adds amazing depth.

Mash yolks well – A smooth filling is key to a great deviled egg.

Pipe, don’t scoop – For a neat and elegant finish.

Chill before serving – Improves flavor and texture.

How to Make Garlic Parmesan Deviled Eggs

Step 1: Boil the Eggs

Place 12 large eggs in a saucepan and cover with cold water.

Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.

Drain and cool under cold water, then transfer to an ice bath for 10–15 minutes.

Step 2: Roast the Garlic

While the eggs cool, roast 4–5 unpeeled garlic cloves wrapped in foil at 400°F (200°C) for 20–25 minutes.

Let cool slightly, then squeeze the garlic from its skins and mash into a paste.

Step 3: Peel and Halve the Eggs

Tap the cooled eggs to crack the shells, then peel under running water.

Cut each egg in half lengthwise and gently remove the yolks.

Step 4: Make the Filling

In a bowl, mash the egg yolks with ½ cup mayonnaise, ¼ cup grated Parmesan, the roasted garlic, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper.

Mix until smooth and creamy. Taste and adjust seasoning as needed.

Step 5: Fill the Eggs

Spoon or pipe the filling into the egg white halves.

For a clean, decorative look, use a piping bag with a round or star tip—or snip the corner off a zip-top bag.

Step 6: Garnish and Serve

Sprinkle with fresh chopped parsley, a dusting of paprika (optional), or a pinch of extra Parmesan.

Chill for at least 30 minutes before serving to let the flavors meld.

What to Serve It With

Charcuterie boards – Add alongside meats and cheeses.

Salads or grain bowls – A protein-rich topping.

Easter or brunch spreads – A colorful, classic choice.

Appetizer trays – Great with pickles, olives, and crackers.

As-is – Keep them chilled for snacks throughout the week.

Variations / Substitutions

Use Greek yogurt – Sub for mayo for a tangier, lighter option.

Try truffle salt – Adds an upscale, earthy twist.

Add lemon zest – Brightens the richness of the filling.

Swap mustard – Try whole grain or spicy brown mustard.

Mix in bacon bits – For a smoky, savory bonus.

Storage & Leftovers

Fridge – Store in a sealed container for up to 3 days.

Keep chilled – These should always be served cold.

Don’t freeze – The texture of eggs changes when frozen.

Prep ahead – Boil eggs and make filling up to a day in advance.

Fill close to serving time – For best presentation.

FAQs

Can I use garlic powder instead of roasted garlic?
You can, but roasted garlic gives a much deeper, sweeter flavor.

How long can deviled eggs sit out?
No more than 2 hours at room temperature.

Keep chilled until serving.

Can I make these keto-friendly?
Yes—these are naturally low-carb and keto-friendly as written.

Can I use pre-shredded Parmesan?
Freshly grated is best, but pre-shredded works in a pinch—just make sure it’s fine.

How do I transport deviled eggs?
Use a deviled egg tray with a lid or gently pack in a shallow container with paper towels.

What if I don’t like Dijon?
Swap for regular yellow mustard or leave it out entirely.

Can I make these spicier?
Yes—add cayenne pepper, sriracha, or finely minced jalapeño to the filling.

Final Thoughts

Garlic Parmesan Deviled Eggs take this classic appetizer to the next level.

With creamy yolks, sweet roasted garlic, and bold Parmesan, they’re elegant, flavorful, and absolutely addictive.

They’re always the first to disappear at parties—and once you taste them, you’ll see why.