Lemon Thyme Deviled Eggs with Grana Padano Frico
Ingredients
For the Frico:
1 cup shredded Grana Padano
2 teaspoons lemon zest
1 teaspoon finely minced fresh thyme
For the Eggs:
8 eggs
¼ 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
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon minced fresh thyme
Preparation
Preparation 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 a parchment lined baking sheet 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.
Leave to cool completely and break into 1-inch pieces.
Preparation 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.