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Parmesan-Oregano Deviled Eggs Recipe

Recipe by: clairetastes

"I've always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for my fiance, and he loved the blend of sweetness and spiciness! These have oregano, Parmesan-Romano cheese, Dijon mustard, and a dash of hot sauce. I garnished them with a shredded Cheddar cheese blend and some paprika."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In45 m
  • 1Place 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.
  • 2Cut 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.
  • 3Arrange 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.
Ingredients
  • 12 servings
  • 69 cals
  • 6 eggs
  • 1/3 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    69
    3%
  • Fat:
    5.3
    8%
  • Carbs:
    1.7
    < 1%
  • Protein:
    3.7
    7%
  • Cholesterol:
    97
    32%

Based on a 2,000 calorie diet

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