Deviled Eggs with Parmesan Cheese
6 hard-cooked eggs
1/2 cup Parmesan cheese 1 teaspoon horseradish
2/2 teaspoon salt
3/2 teaspoon dry mustard
4/4 teaspoon pepper 3 tablespoons salad dressing or
mayonnaise
5/2 teaspoon paprika
6/4 cup black olives, sliced
This is how I like to hard-boil or hard-cook my eggs. I put
my eggs into a large pot and cover with cold water about an
inch over the eggs. Set the temperature to medium-high and
heat until water starts to rapidly boil. After the water
begins to boil, I turn off the heat, cover, and let stand
for 20 minutes. When the timer goes off, pour out the water
and add cold water to stop the cooking. Crack the eggshell
and remove the shell.
Take a knife and cut eggs lengthwise in half. Next step is
to remove yolk and put into a small mixing bowl. With a
fork, mesh egg yolks. To the egg yolks, add Parmesan cheese,
horseradish, salt, dry mustard, pepper, and salad dressing
(or mayonnaise). Fill egg whites with yolk mixture and you
want to have the mixture heaping. Garnish with paprika and
add the olives to the top.
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