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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
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat2g | 12% |
| Cholesterol189mg | 63% |
| Sodium161mg | 7% |
| Total Carbohydrate1g | 0% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C0mg | 1% |
| Calcium38mg | 3% |
| Iron1mg | 5% |
| Potassium75mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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