Author Notes: The perfect party snack, these deviled eggs have an irresistible tang, and the crunch from the Grana Padano frico takes them to the next level. —Gather with Grana
Makes: 16 halves
Ingredients
For the Frico
-
1
cup shredded Grana Padano
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2
teaspoons lemon zest
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1
teaspoon finely minced fresh thyme
For the Eggs
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8
eggs
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1/4
cup mayonnaise
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2
tablespoons creme fraiche (can sub sour cream or plain yogurt)
-
1
teaspoon dijon mustard
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1
tablespoon finely grated Grana Padano
-
1
lemon, juiced and zested
-
1/2
teaspoon salt
-
1/2
teaspoon black pepper
-
1/2
teaspoon minced fresh thyme
Directions
For the Frico
- Preheat oven to 450 degrees.
- Mix Grana Padano, lemon zest and thyme in a bowl until thoroughly combined.
- Transfer a heaping spoonful of the cheese mixture onto an upside-down cookie sheet with topped with parchment paper and gently spread into a thin, even circle. Repeat, leaving about 1/2 inch between each circle.
- Bake 4-5 minutes, watching carefully, until golden brown.
- Remove from oven and transfer parchment sheet onto a cooling rack.
- Let cool completely and break into 1-inch pieces.
For the Eggs
- Bring a medium pot of water to a boil.
- Add eggs to boiling water, one at a time, and cook for 10 minutes.
- Drain hot water from pot and run cold water over eggs for 3-5 minutes until cool.
- Peel eggs and slice in half.
- Gently pop or scoop yolks into a small mixing bowl and transfer whites, hole-side up to a plate. For perfect whites, dunk them in cold water before plating to remove any excess yolk.
- Whisk mayo, creme fraiche, mustard, Grana Padano, lemon juice, lemon zest, salt, pepper and thyme into egg yolks until creamy.
- Transfer yolk mixture into pipping bag or gallon ziplock bag and trim end or corner the width of your pinky finger.
- Pipe yolk mixture evenly into the pocket of each egg white.
- Top each egg half with a frico piece.
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Photo by Gather with Grana
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