Name: Stuffed Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
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

Stuffed Eggs

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

prep:

10 mins

cook:

15 mins

additional:

20 mins

total:

45 mins

Servings:

Yield:

20 egg halves

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

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

Step 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.

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Step 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.
Step 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; protein 6.8g; carbohydrates 1.1g; fat 9.6g; cholesterol 189mg; sodium 161.2mg. Full Nutrition

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Ingredients

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Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts