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.