Step 1: Perfectly Hard-Boil the Eggs

The foundation of any great deviled egg is perfectly cooked hard-boiled eggs. Start by placing the 12 large eggs in a large saucepan. Cover them completely with cold water – ensuring the water level is about an inch above the eggs. This cold water start is crucial as it helps prevent the eggs from cracking during the boiling process. Bring the water to a rolling boil over high heat. Once the water is boiling vigorously, immediately remove the saucepan from the heat and cover it tightly with a lid. Let the eggs sit in the hot water for exactly 12 minutes. This precise timing is key to achieving yolks that are fully cooked but still creamy and vibrant yellow, not dry or chalky.

Step 2: Cool the Eggs Rapidly

After the 12 minutes are up, immediately drain the hot water from the saucepan and rinse the eggs under cold running water for at least a minute. This rapid cooling process stops the cooking and makes the eggs much easier to peel. For even better results and to further prevent the yolks from developing a greenish ring (a sign of overcooking), transfer the eggs to a bowl of ice water. Let them sit in the ice water bath for about 10-15 minutes, or until they are completely cold to the touch. Cooling the eggs thoroughly not only makes peeling easier but also improves the overall texture of the deviled eggs.

Step 3: Peel the Eggs with Ease

Once the eggs are cooled, it’s time to peel them. Gently tap each egg all over on a hard surface to create cracks in the shell. Start peeling under cool running water. The water helps to get under the shell and separate it from the egg white more easily. Begin peeling from the larger end of the egg where there’s usually an air pocket. If you find it difficult to peel, try gently rolling the egg on the countertop while applying light pressure, which helps loosen the shell. Peel all 12 eggs and rinse them again to remove any remaining shell fragments. Pat them dry with paper towels.

Step 4: Prepare the Roasted Garlic

While the eggs are boiling and cooling, you can prepare the roasted garlic. Preheat your oven to 400°F (200°C). Take 4-5 cloves of garlic and leave them unpeeled. You can roast a whole head of garlic if you like, and save the extra roasted cloves for other uses. Wrap the garlic cloves (or head) in a small piece of aluminum foil and drizzle with a tiny bit of olive oil (optional, but enhances flavor). Seal the foil packet and place it in the preheated oven. Roast for about 20-25 minutes, or until the garlic cloves are soft and fragrant. To check if they are ready, squeeze the packet; the cloves should feel very soft. Once roasted, let the garlic cool slightly until you can handle it. Then, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them into a smooth paste using a fork. The roasted garlic will have a sweet, mellow, and deeply savory flavor that is essential for these deviled eggs.

Step 5: Halve the Eggs and Remove Yolks

Carefully slice each peeled egg lengthwise in half. Gently remove the yolks from each egg half using a small spoon and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or a plate lined with paper towels. Make sure the egg white halves are facing upwards, ready to be filled.

Step 6: Create the Deviled Egg Filling

In the bowl with the egg yolks, add the ½ cup of mayonnaise, ¼ cup of grated Parmesan cheese, 1 teaspoon of Dijon mustard, the mashed roasted garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Use a fork or a rubber spatula to mash the yolks and combine all the ingredients thoroughly until you achieve a smooth and creamy mixture. Taste the filling and adjust seasoning if needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking. For an even smoother filling, you can use an electric hand mixer or a food processor to blend the mixture until perfectly creamy.

Step 7: Fill the Egg Whites

There are a couple of ways to fill the egg whites. For a rustic look, you can simply spoon the filling into each egg white half using a small spoon. For a more elegant and uniform presentation, transfer the deviled egg filling into a piping bag fitted with a star tip or a round tip. Pipe the filling into each egg white half, swirling it nicely for a professional touch. If you don’t have a piping bag, you can use a zip-top plastic bag. Spoon the filling into the bag, seal it, and snip off a corner to create a makeshift piping bag.

Step 8: Garnish and Serve

Finally, garnish your Garlic Parmesan Deviled Eggs. Sprinkle the tops of the filled eggs with finely chopped fresh parsley for a fresh, herbaceous touch and a pop of green color. If desired, add a very light dusting of paprika for a subtle smoky flavor and a hint of red color. You can also add a tiny sprinkle of extra grated Parmesan cheese on top for visual appeal and enhanced flavor. Arrange the garnished deviled eggs on a serving platter. For the best flavor and texture, chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together and the filling to firm up slightly. Serve chilled and enjoy!