Parmesan-Oregano Deviled Eggs

Name: Parmesan-Oregano Deviled Eggs
Ingredients: 6 eggs; 1/3 cup light mayonnaise; 3 tablespoons Dijon mustard; 1 tablespoon grated Parmesan cheese, or to taste; 1 teaspoon dried oregano; 1 dash hot pepper sauce; salt and ground black pepper to taste; 2 tablespoons shredded Cheddar cheese, or as desired; 1 pinch paprika, or as desired

9 ingredients

3 steps

Ingredients

6 eggs
1/3 cup light mayonnaise
3 tablespoons Dijon mustard
1 tablespoon grated Parmesan cheese, or to taste
1 teaspoon dried oregano
1 dash hot pepper sauce
salt and ground black pepper to taste
2 tablespoons shredded Cheddar cheese, or as desired
1 pinch paprika, or as desired

Directions

1

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, Dijon mustard, Parmesan cheese, oregano, and pepper sauce; season with salt and pepper.
3

Arrange egg whites cut-side up on a serving platter. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag, and pipe filling into egg white halves. Sprinkle deviled eggs with Cheddar cheese and paprika.

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