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. 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. 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. 3 Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition per serving