Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 4-5 cloves roasted garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Hard-boil the eggs by placing them in a saucepan with enough water to cover. Bring to a boil, then remove from heat and cover for 12 minutes.
- Cool the eggs quickly in an ice water bath for 10-15 minutes before peeling.
- Preheat the oven to 400°F (200°C) and roast garlic wrapped in foil for 20-25 minutes until soft.
- Halve the peeled eggs and transfer yolks to a mixing bowl. Add mayonnaise, grated Parmesan, Dijon mustard, mashed roasted garlic, salt, and black pepper; mash until smooth.
- Fill egg whites with the mixture using a spoon or piping bag.
- Garnish with chopped parsley and optional paprika before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg