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
- 0.25 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
- salt and ground black pepper to taste
- 1 tablespoon ketchup
Instructions
-
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.
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3
Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts
Per serving
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