Try this granulated sugar-based buttercream frosting instead of the traditional powdered version. The ideal for cupcakes and cakes made with chocolate. There is enough frosting in this recipe to cover the top of a 9×13-inch cake.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 20 egg halves |
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
Instructions
- 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.
- 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.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
- To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.
Reviews
I see why this is called a “stuffed egg” instead of deviled egg. It misses the flavor completely. Made as described, Nobody in my house liked them, what a waste.
Awesome!
3.2.18 Wouldn’t say this was my favorite deviled egg, a bit bland, and I couldn’t even taste the parmesan. Simply couldn’t see putting ketchup on top of a deviled egg, but I did garnish with a dollop of chili sauce with garlic which gave it a little bit of interest.
These are regular Deviled Eggs with the addition of parmesan cheese. I didn’t measure anything, just mixed everything together. I refused to put ketchup on them so I garnished them with more parmesan.