Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Parmesan Deviled Eggs
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- #104848
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
25 hard-boiled eggs
1 cup mayonnaise
1 teaspoon vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 pinch cayenne pepper
2 teaspoons parsley
directions
Halve the eggs lengthwise and remove the yolks or, halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat. Sieve or mash the yolks.
Combine yolks, lemon juice, dry mustard, and Worcestershire sauce. Mix well. Stir Parmesan cheese into yolk mixture. Mix well. Season to taste with salt, white pepper, and cayenne.
Spoon into a pastry bag, fitted with a star tip. Pipe into egg whites. Garnish as desired. Serve slightly chilled or at room temperature.
added by
doublejj
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I actually have been adding parmesan cheese to my deviled eggs but I feel it needs something else I am going to try this recipe. It sounds great. I especially like the white pepper.