⅛teaspoonfresh lemon juice(small squeeze, plus additional, to taste)
1tablespoonchopped fresh basil
1tablespoonunseasoned Panko breadcrumbs
1teaspoongrated Parmigiano Reggiano
⅛teaspoongrated lemon zest(pinch)
Instructions
Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
Gently scoop yolks into a bowl. Set egg whites aside. Using a hand mixer or a whisk, mix in mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, and lemon juice until smooth. Stir in fresh basil and season to taste with salt, pepper, and additional lemon juice, if desired.
In a small skillet over medium heat, warm remaining ½ teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.
Video
Notes
Have you read my Ultimate Guide to Deviled Eggs? Check it out for all the tips and techniques you need for maximizing your deviled egg success.