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Garlic bread devilled eggs - Easter Recipe

Crunchy garlic crumbs up the ante in this devilishly good treat! A great way to start Easter morning! The crumb mixture can be prepared ahead and kept in an airtight container. Assemble close to serving time.

Preparation and cooking time

Prep: 20 minutes

Cooking: 5 minutes

Serves: 12


  • 40g butter

  • 70g (1 cup) fresh breadcrumbs, made from day-old bread

  • 2 large garlic cloves, crushed

  • 12 hard-boiled eggs

  • 3 tbsp mayonnaise

  • 3 tbsp sour cream

  • Few drops of Tabasco sauce, to taste

  • 2 tbsp finely chopped continental parsley leaves



Melt the butter in a frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 3-4 minutes or until lightly golden and crisp. Add the garlic and cook, stirring, for 30 seconds. Transfer to a bowl and set aside to cool.


Peel and cut the tops off the eggs. Scoop the egg yolks into a bowl and mash well. Add the mayonnaise, sour cream and Tabasco. Season with salt and mix until smooth. Spoon into a piping bag fitted with a medium fluted nozzle. Pipe the yolk mixture back into eggs.


Stir the parsley through crumb mixture. Sprinkle around the edge of the eggs to serve.

Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.

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