Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 4–5 cloves roasted garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley (for garnish)
- Salt and black pepper (to taste)
Instructions
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then remove from heat and cover for 12 minutes.
- Drain and cool the eggs in an ice water bath for 10-15 minutes.
- Peel the eggs under running water and slice them in half lengthwise, removing the yolks into a mixing bowl.
- Add mayonnaise, grated Parmesan, roasted garlic, Dijon mustard, salt, and pepper to the yolks. Mash until smooth.
- Fill each egg white with the yolk mixture using a piping bag or spoon.
- Garnish with chopped parsley and chill for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half (27g)
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg