- 6 eggs
- 1/3 cup light mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 teaspoon dried oregano
- 1 dash hot pepper sauce
- salt and ground black pepper to taste
- 2 tablespoons shredded Cheddar cheese, or as desired
- 1 pinch paprika, or as desired
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, Dijon mustard, Parmesan cheese, oregano, and pepper sauce; season with salt and pepper.
- Arrange egg whites cut-side up on a serving platter. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag, and pipe filling into egg white halves. Sprinkle deviled eggs with Cheddar cheese and paprika.
05/07/2018
recipepes.com
Parmesan-Oregano Deviled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
