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Stuffed Eggs

Rated as 4.25 out of 5 Stars
0

"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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Ingredients

45 m servings 117
Original recipe yields 10 servings (20 egg halves)

Directions

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  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.

Footnotes

  • Cook's Note:
  • To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.

Nutrition Facts


Per Serving: 117 calories; 9.6 1.1 6.8 189 161 Full nutrition

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Reviews

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These are regular Deviled Eggs with the addition of parmesan cheese. I didn't measure anything, just mixed everything together. I refused to put ketchup on them so I garnished them with more pa...

Awesome!

3.2.18 Wouldn’t say this was my favorite deviled egg, a bit bland, and I couldn’t even taste the parmesan. Simply couldn’t see putting ketchup on top of a deviled egg, but I did garnish with a...