⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 6 Large eggs
• 1 tbsp Mayonnaise
• 1 tsp White truffle oil
• 1 tbsp Fresh chives, finely chopped
• 1/2 cup Parmesan cheese
• to taste Salt
• to taste Freshly ground black pepper

📖 Instructions

1. First, let's tackle the parmesan crisps. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a grater, create thin shavings of Parmesan cheese. Arrange the shavings in small, overlapping circles (about 2 inches in diameter) on the baking sheet. Make sure they don't touch. You'll get about 8-10 crisps from 1/2 cup of parmesan.
2. Bake those crisps for about 5-7 minutes, or until golden brown and crisp. Watch carefully, they can burn quickly! Remove from oven and set aside to cool completely on a wire rack. Resist the urge to eat them all before they are completely cool... I know its hard.
3. Next, let's make the deviled eggs. Hard-boil 6 large eggs. Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat and cover. Let them sit for 12 minutes.
4. Once the 12 minutes are up, drain the hot water and run cold water over the eggs until they're completely cool. This prevents that pesky green ring. Gently tap the eggs all over to create cracks in the shell. Peel under cold running water—it makes the job so much easier!
5. Slice those beautiful eggs in half lengthwise. Carefully remove the yolks and place them in a small bowl. You can use a spoon or a small knife, whatever you find easier. Set the egg whites aside.
6. In that small bowl with the yolks, add 1 tablespoon of mayonnaise (I like Duke's, but use your fav!), 1 teaspoon of white truffle oil (OMG so good!), 1 tablespoon of finely chopped fresh chives, salt, and freshly ground black pepper to taste. Remember, a little black pepper goes a long way!.
7. Using a fork, mash the yolks until they're completely smooth and creamy. Stir in the truffle oil and remaining ingredients until well combined. (If you have a piping bag you can use that to add a nice touch!)
8. Carefully spoon or pipe the yolk mixture back into the egg white halves. A little toothpick can help to make sure it's smoothly spread, you don't want any air pockets.
9. Garnish each deviled egg half with a parmesan crisp. A tiny sprig of fresh parsley adds a nice touch, trust me on this one. Serve and enjoy your amazing deviled eggs. Don't forget to brag about it, you deserve to!
10. Enjoy! These are perfect for parties, brunches, or even a fancy weeknight snack. Let me know in the comments how yours turned out! What's your favorite way to add a touch of elegance to an otherwise simple dish?

📝 Notes

• For best results, use high-quality ingredients.
• Don't overcrowd the baking sheet when making the parmesan crisps.
• If the yolk mixture is too thick, add a teaspoon of milk or cream to thin it out.
• Feel free to experiment with different herbs and spices to customize your deviled eggs.
• Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The crisps can be kept at room temperature for 1-2 days in an airtight container