Description
Creamy, tangy, and slightly sweet deviled eggs with a rich filling and a touch of Parmesan.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- 2 tablespoons sweet pickle relish
- 2 tablespoons grated Parmesan cheese
- Paprika for garnish
Instructions
- Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.
- Drain and cool the eggs using cold water or an ice bath.
- Once cooled, peel and cut the eggs in half. Remove yolks and mash in a bowl.
- Add mayonnaise, Dijon, vinegar, salt, pepper, relish, and Parmesan to the yolks. Mix until smooth and creamy. Adjust seasoning if needed.
- Spoon or pipe the filling back into the egg white halves. Garnish with paprika.
- Chill for at least 15 minutes before serving.
Notes
For a smoother filling, press yolks through a fine-mesh sieve or blend briefly. Use older eggs for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled halves
- Calories: 145
- Sugar: 1g
- Sodium: 205mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1.8g
- Fiber: 0.1g
- Protein: 7g
- Cholesterol: 186mg