Stuffed Eggs | Secretsfrommyapron

Ingredients

10eggs

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.

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.

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