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Parmesan-Oregano Deviled Eggs

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Parmesan-Oregano Deviled Eggs




    Ingredients :

  • 6 eggs
  • ⅓ 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
  • Methods :

  • 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.
  • 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.
  • 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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