Devilled Eggs -

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Devilled Eggs

4 Hard-boiled eggs
1/4 c Grated parmesan cheese
1 ts Prepared mustard
Dash pepper
2 Milk
Dill weed; or paprika

Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper; stir until well combined. Stir in enough milk to moisten the mixture. Refill the egg whites with the mixture. Sprinkle with paprika. Serve immediately or refrigerate until serving time.

Makes 8 egg halves.

Printer friendly version here. (Just the recipe.)

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