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Stuffed Eggs


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

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  • Prep

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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.


  • 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 g fat; 1.1 g carbohydrates; 6.8 g protein; 189 mg cholesterol; 161 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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...