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Stuffed Eggs

"I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!"

Ingredients :

• 10 eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 tablespoon ketchup

Instructions :

Prep : 10M	Cook : 10M	Ready in : 45M

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Notes :

• To create the look of a hatched egg, cut hard-boiled eggs in half using a zig-zag pattern.

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