Stuffed Eggs
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Description
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
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.
Nutrition Facts
serving: 20 egg halves
calories: 117.3 kcal
carbohydrates: 1.1 g
protein: 6.8 g
saturated fat: 2.4 g
cholesterol: 189 mg
sodium: 161.2 mg
sugar: 0.8 g
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