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Garlic Bread Deviled Eggs Recipe (with Video)

American, Peanut-free, Shellfish-free

Discover our Garlic Bread Deviled Eggs Recipe, a International recipe perfect as a bread recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 0.5 c Garlic cloves, peeled, divided
- 0.5 c Olive oil
- Kosher salt
- coarse black pepper
- 3 tbsp Unsalted butter
- 0.25 tsp crushed red pepper flakes
- 1 c Panko bread crumbs
- 0.25 c Fresh parsley, chopped
- 0.25 c Parmesan, grated
- 12 Large eggs
- 0.333 c Mayonnaise
- 1 tbsp Dijon mustard
- Hot sauce, a couple of dashes
- 0.5 tsp Paprika
- Fresh parsley, for garnish
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Roasting the Garlic
1. Combine all but 8 garlic cloves with the olive oil and a pinch of salt and pepper in a small dish.
2. Cover and roast in a 325°F oven until golden brown and soft, about 20 to 25 minutes.
Preparing the Garlic Bread Mixture
1. Melt butter in a small skillet and add in the reserved garlic that has been minced or crushed.
2. Add a pinch of red pepper flakes.
3. Stir in the bread crumbs and cook over low heat until golden brown.
4. Transfer to a small bowl and stir in the parsley and parmesan.
5. Set aside.
Preparing the Eggs
1. Bring a pot of water to a boil and carefully lower the eggs.
2. Bring back up to a full boil, cover and turn off heat.
3. Allow to sit for 10 minutes.
4. Transfer the eggs to an ice bath to cool.
5. Peel, cut in half and place the yolks in a bowl.
6. Add mayo, mustard, a pinch of salt, pepper and hot sauce.
7. Add the drained roasted garlic cloves and mash with a fork until smooth.
Assembling the Deviled Eggs
1. Transfer to a piping bag and pipe the filling into the egg whites.
2. Top with plenty of the crunchy garlic bread mixture and garnish with paprika and parsley.
3. Serve and enjoy.

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