Parmesan Oregano Deviled Eggs Recipes
PARMESAN-OREGANO DEVILED EGGS
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.
Provided by clairetastes
Categories Deviled Eggs
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place 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.
- Cut 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.
- Arrange 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.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.7 g, Cholesterol 97.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 190.8 mg, Sugar 0.5 g
PARMESAN-OREGANO DEVILED EGGS
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.
Provided by clairetastes
Categories Deviled Eggs
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place 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.
- Cut 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.
- Arrange 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.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.7 g, Cholesterol 97.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 190.8 mg, Sugar 0.5 g
SLIM ITALIAN DEVILED EGGS
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash the 4 yolks. Stir in mayonnaise, basil, oregano, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cheese and fresh oregano leaves. Chill until serving.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 72mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PARMESAN PROSCIUTTO DEVILED EGGS
Make and share this Parmesan Prosciutto Deviled Eggs recipe from Food.com.
Provided by melrenee72
Categories < 4 Hours
Time 1h10m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 4
Steps:
- Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
- Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
- Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
- When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
- Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 63.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 96.1, Sodium 102.2, Carbohydrate 1.4, Sugar 0.4, Protein 4
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