Devilled Eggs


Devilled Eggs

4 Hard-boiled eggs

1/4 Cup Grated parmesan cheese

1 Teaspoon Prepared mustard

Dash pepper

2 Milk

Dill weed; or paprika


Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper; stir until well combined. Stir in enough milk to moisten the mixture. Refill the egg whites with the mixture. Sprinkle with paprika. Serve immediately or refrigerate until serving time.

Makes 8 egg halves.


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