Deviled Eggs — with Parmesan in the filling

Variation on Classic Deviled Eggs

6 hard-cooked eggs

½ cup freshly grated Parmigiana-Reggiano cheese

1 teaspoon horseradish

½ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon pepper

3 tablespoons salad dressing

½ teaspoon paprika

Black olives pitted, to serve alongside (jumbo work well with this)

To hard cook eggs place eggs in a large pot and cover with cold water about an inch over the eggs. Cook over medium-high heat until water starts to rapidly boil. As soon as water begins to boil, turn off the heat, cover, and let stand for 20 minutes. After twenty minutes, pour out the water and add cold water to stop the cooking. Drain eggs carefully and dry. Gently crack eggshells and separate shells from egg white and yolk.

arefully cut eggs in half lengthwise.
Next remove yolk and put into a small mixing bowl.

With a fork, mash egg yolks, or use a potato ricer if you have one.

To 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.

Any deviled eggs are best made the day you plan to serve them. Keep refrigerated until ready to serve; serve the eggs cold.

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Deviled Eggs — with Parmesan in the filling

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