![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-rNzy_mLaip_9LBySlYKXinvyRs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5179975-d6c16b9f86224d088eb08eeec6b31dff.jpg)
Ingredients
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10 eggs
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¼ cup mayonnaise
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1 teaspoon Dijon mustard
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2 tablespoons grated Parmesan cheese
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salt and ground black pepper to taste
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1 tablespoon ketchup
Directions
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Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
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Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
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Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Recipe Tip
To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.
Nutrition Facts (per serving)
117 | Calories |
10g | Fat |
1g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 117 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 2g | 12% |
Cholesterol 189mg | 63% |
Sodium 161mg | 7% |
Total Carbohydrate 1g | 0% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 0mg | 0% |
Calcium 38mg | 3% |
Iron 1mg | 5% |
Potassium 75mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.