Parmesan Oregano Deviled Eggs

I’ve always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for Ben, since deviled eggs are one of his favorite snacks (at least they’re better than the half can of pringles he confessed that he ate in one sitting yesterday :P). These have oregano, parmesan-romano cheese, dijon mustard, and a dash of hot sauce in them. I garnished them with a shredded cheddar cheese blend and some paprika.

6-7 eggs, hard boiled

~3 tablespoons Dijon mustard

~1/3 cup light mayonnaise

1-2 tbsp Parmesan cheese (grated)

salt and pepper, to taste

dash of hot sauce

1 tsp oregano

Shredded cheddar cheese and pinch of paprika, for garnishing

Shell eggs and slice lengthwise. Remove yolks by gently squeezing from the underside of the egg until the yolk ‘pops’ out. You may need to soak the eggs in cold water for about 30 minutes before this to help with shelling. Mix together yolks, mayo, mustard, oregano, salt/pepper, parmesan cheese, and hot sauce in a medium size bowl and mash until smooth.

Spoon filling into a ziplock sandwich bag and cut off one corner. This is your piping bag! Squeeze filling slowly into the center of each egg half.

Garnish with cheese and paprika.


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