Deviled Eggs with Parmesan Cheese

I did this Deviled Egg recipe for our Memorial Day picnic.  A variation of the old fashioned recipe.

Makes 6 servings

Ingredients

• 6 - hard-cooked eggs

• 1/2 - cup Parmesan cheese

• 1 - teaspoon horseradish

• 1/2 - teaspoon salt

• 1/2 - teaspoon dry mustard

• 1/4 - teaspoon pepper

• 3 - tablespoons salad dressing or mayonnaise

• 1/2 - teaspoon paprika

• 1/4 - cup black olives, sliced

Directions

1. Take a knife and cut eggs lengthwise in half.  

2. Next step is to remove yolk and put into a small mixing bowl.  

3. With a fork, mesh egg yolks.  

4. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise).

5. Fill egg whites with yolk mixture and you want to have the mixture heaping.

6. Garnish with paprika and add the olives to the top.

Picnicking &  Tailgating

You may prepare Deviled Eggs ahead of time.  When finished, take plastic wrap and cover eggs or place in a plastic container and seal.  For the picnic, place eggs in a plastic container, seal, and place in ice chest.  You may take out of ice chest, just before serving.

• Looking for another Devil Egg recipe, check: Deviled Eggs with Celery

• Comment on your favorite picnic, tailgate, backyard, lunch, dinner or anytime menu ideas on Alan's Kitchen BLOG.