These zesty deviled eggs are a delightful twist on the classic appetizer, featuring a creamy yolk filling with a hint of tanginess and topped with a touch of ketchup for added flavor.
Ingredients
6 pieces eggs
1/4 cup mayonnaise
1 tablespoon mustard
2 tablespoons grated Parmesan cheese
to taste salt
to taste pepper
for topping ketchup
Method
Start by placing eggs in a large pot filled with cool water. Bring the water to a rolling boil and allow the eggs to cook for roughly 10 minutes, stirring gently from time to time.
Once the eggs are done cooking, use tongs to transfer them into a bowl of ice water to cool. After they've cooled down, peel off the shells carefully.
Cut each egg in half lengthwise, trimming a small slice from the bottom of each half to help them stand upright. In a separate bowl, mix the egg yolks with mayonnaise, a touch of mustard, grated Parmesan cheese, and a sprinkle of salt and pepper. Whisk until the mixture is smooth and creamy, about 1 to 2 minutes.
Using a spoon, carefully fill each egg white half with the creamy yolk mixture. For an extra pop of flavor, top each stuffed egg with a tiny dollop of ketchup. Place them in the refrigerator for about 20 minutes to chill before serving.
