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
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Ingredients
- For the Frico
-
1 cup
shredded Grana Padano
-
2 teaspoons
lemon zest
-
1 teaspoon
finely minced fresh thyme
- For the Eggs
-
8
eggs
-
1/4 cup
mayonnaise
-
2 tablespoons
creme fraiche (can sub sour cream or plain yogurt)
-
1 teaspoon
dijon mustard
-
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.
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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.
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Top each egg half with a frico piece.
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