I made this appetizer with my friends, they love it! Everyone at school knows about it and now I’m selling them at home!
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
ΒΌ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup
Directions
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.
Recipe Tip
To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.