Variation on Classic Deviled Eggs
cup freshly grated Parmigiana-Reggiano cheese
teaspoon dry mustard
tablespoons salad dressing
olives pitted, to serve alongside (jumbo work well with this)
Next remove yolk and put into a small mixing bowl.
Carefully cut eggs in half lengthwise.
a fork, mash egg yolks, or use a potato ricer if you have one.
the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, freshly
ground pepper, and salad dressing
Fill egg whites with yolk
mixture; be sure mixture is heaping, even if you dispose of an egg white.
Sprinkle paprika on top of filled eggs.
eggs are best made the day you plan to serve them. Keep refrigerated until ready
to serve; serve the eggs cold.
You can find this and related recipes by tapping here on the Home Cookin' index.
Copyright © 1999-2009 S.H. Klock/ The Recipe
Reader / at Home Cookin'.