Stuffed Eggs Recipe

Recipesfull introduces to you: Easter Recipes. (Stuffed Eggs Recipe). I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Brief

Prep 10 mins

Cook: 15 mins

Additional: 20 mins

Total: 45 mins

Servings: 10

Yield: 20 egg halves

Stuffed Eggs Recipe

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

Stuffed Eggs Recipe

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Directions

Step 1

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.

Step 2

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.

Step 3

Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutritional Information

Stuffed Eggs Recipe

Servings Per Recipe:10

Calories: 117.3

% Daily Value *

Protein: 6.8g 14%

Carbohydrates: 1.1g

Sugars: 0.8g

Fat: 9.6g 15%

Saturated Fat: 2.4g 12%

Cholesterol: 189mg 63%

Vitamin A Iu: 277.3IU 6%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.2mg

Folate: 24mcg 6%

Calcium: 38.3mg 4%

Iron: 0.9mg 5%

Magnesium: 6.7mg 2%

Potassium: 74.6mg 2%

Sodium: 161.2mg 6%

Calories From Fat: 86.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.