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Ingredients45 m servings 117 cals
Original recipe yields 10 servings (20 egg halves)
- 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.
- 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.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
- Cook's Note:
- To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.
Per Serving: 117 calories; 9.6 g fat; 1.1 g carbohydrates; 6.8 g protein; 189 mg cholesterol; 161 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...