Stuffed Eggs

3.6
(5)

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

2
2
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
10
Yield:
20 egg halves

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

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.

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
10g Fat
1g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 117
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 12%
Cholesterol 189mg 63%
Sodium 161mg 7%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 1%
Calcium 38mg 3%
Iron 1mg 5%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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