Stuffed Eggs recipe

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Ingredients

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Nutrition Info

117.3 calories
carbohydrate: 1.1 g
cholesterol: 189 mg
fat: 9.6 g
fiber: : -
protein: 6.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 161.2 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.

  2. Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.

  3. Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Recipe Yield

20 egg halves

Recipe Note

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

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