Parmesan Dijon Deviled Eggs
Parmesan Dijon Deviled Eggs feature tender hard-boiled whites filled with a creamy, tangy blend of mayonnaise, Dijon, and Parmesan, balanced with a hint of ketchup for gentle sweetness. They’re smooth, lightly peppery, and richly satisfying—perfect for party platters, picnics, or a holiday appetizer spread.
- Prep10 mins
- Cook15 mins
- Serves10
- DifficultyEasy
- 1
Place the eggs in a large pot and cover them with cool water. Bring the water to a boil and cook, stirring now and then, for 10 minutes. Using tongs, move the eggs to a bowl of cold water. Peel.
- 2
Cut the eggs in half. Trim a small slice off the bottoms so the halves don’t tip. Put the yolks in a mixing bowl. Add the mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until smooth and creamy, 1 or 2 minutes.
- 3
Spoon the yolk mixture into the egg white halves. Top with a small dot of ketchup. Refrigerate for about 20 minutes before serving.
- Calories 148.22 kcal Moderate
- Protein 9.52 g Moderate
- Carbs 4.4 g Moderate
- Total Fat 10.15 g Moderate
- Saturated Fat 3.11 g Moderate
- Trans Fat 0.03 g High
- Cholesterol 237.58 mg High
- Sodium 175.64 mg Moderate
- Fiber 0.42 g Low Source
- Sugar 0.73 g Low Source
- Added Sugar 0.43 g Low Source
- Calcium 53.0 mg Low Source
- Iron 1.36 mg Low Source
- Potassium 156.65 mg Low Source
- Vitamin A 58.0 mcg_rae Low Source
- Vitamin C 0.32 mg Low Source
- Vitamin D 1.82 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Mustard
- Tomatoes 🍅