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1
Preheat oven to 450 degrees.
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2
Mix Grana Padano, lemon zest and thyme in a bowl until thoroughly combined.
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3
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.
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4
Bake 4-5 minutes, watching carefully, until golden brown.
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5
Remove from oven and transfer parchment sheet onto a cooling rack.
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6
Let cool completely and break into 1-inch pieces.
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7
Bring a medium pot of water to a boil.
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8
Add eggs to boiling water, one at a time, and cook for 10 minutes.
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9
Drain hot water from pot and run cold water over eggs for 3-5 minutes until cool.
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10
Peel eggs and slice in half.
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11
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.
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12
Whisk mayo, creme fraiche, mustard, Grana Padano, lemon juice, lemon zest, salt, pepper and thyme into egg yolks until creamy.
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13
Transfer yolk mixture into pipping bag or gallon ziplock bag and trim end or corner the width of your pinky finger.
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14
Pipe yolk mixture evenly into the pocket of each egg white.
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15
Top each egg half with a frico piece.
