Sandra This Paula Deen Stuffed Eggs Recipe is a creamy and easy recipe, which is made with Dijon mustard and Parmesan cheese. It’s the perfect party appetizer, ready in about 50 minutes.
Paula Deen Stuffed Eggs Recipe Ingredients
- 10 eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
- salt and ground black pepper to taste
- 1 tablespoon ketchup
How To Make Paula Deen Stuffed Eggs
- Boil and Chill the Eggs: Place the eggs in a large pot and cover them with cool water. Bring the water to a boil and cook for 10 minutes. Using tongs, immediately transfer the cooked eggs to a bowl of ice water to cool completely.
- Make the Creamy Filling: Once cooled, peel the eggs and cut them in half lengthwise. Gently scoop the yolks into a mixing bowl. Arrange the egg white halves on a platter. Add the mayonnaise, mustard, Parmesan cheese, salt, and pepper to the yolks. Mix with a fork or an electric mixer until the filling is creamy and smooth.
- Fill, Garnish, and Chill: Spoon or pipe the yolk mixture evenly into the egg white halves. Garnish each stuffed egg with a small dot of ketchup on top. Refrigerate for about 20 minutes before serving to allow the flavors to meld.
Recipe Tips
- How do I get easy-to-peel eggs? The ice bath is the most important trick. Shocking the hot, cooked eggs in ice water causes the egg to contract slightly, pulling away from the shell and making it much easier to peel.
- How do I get a super smooth filling? For the smoothest possible filling without any lumps, mash the yolks with a fork until they are a fine, sandy texture before adding the mayonnaise and other ingredients. For a truly velvety texture, you can press the cooked yolks through a fine-mesh sieve.
- Why add Parmesan cheese to deviled eggs? The grated Parmesan is a signature twist in this recipe. It adds a salty, savory, and slightly nutty flavor (often called “umami”) that makes the filling extra rich and delicious.
- Can I make these ahead of time? Yes. For the best results, you can prepare the filling and store it in an airtight container or piping bag in the refrigerator for up to 2 days. Keep the egg white halves separate and fill them just before you plan to serve.
What To Serve With Stuffed Eggs
These classic stuffed eggs (or deviled eggs) are a perfect appetizer for any occasion. They are great served:
- As part of a holiday appetizer spread for Easter, Thanksgiving, or Christmas.
- On a platter for picnics, potlucks, and summer BBQs.
- Alongside other finger foods like a relish tray, crackers, and cheese.
How To Store Stuffed Eggs
Refrigerate: Store the assembled stuffed eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Freeze: Freezing is not recommended for this recipe, as it will ruin the texture of both the egg whites and the creamy filling.
Stuffed Eggs Nutrition Facts
- Calories: 65 kcal
- Carbohydrates: 1g
- Protein: 6g
- Fat: 4g
- Saturated Fat: 1.5g
- Sodium: 160mg
Nutrition information is estimated per stuffed egg half and may vary based on ingredients and cooking methods used.
FAQs
The dot of ketchup is a signature part of this specific recipe. However, if you prefer a more traditional look, a sprinkle of paprika is the most common garnish for deviled eggs.
Yes. While Dijon provides a nice, tangy flavor, you could substitute it with regular yellow mustard for a milder, more classic American taste.
For a neat, professional look, the best way is to use a piping bag with a star tip. If you don’t have one, you can simply spoon the filling into the egg whites. A small cookie scoop also works well.
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Paula Deen Stuffed Eggs Recipe
Description
A classic and creamy deviled egg recipe with the savory addition of Parmesan cheese and a signature ketchup garnish.
Ingredients
Instructions
- Boil eggs for 10 minutes, then transfer to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks, then mix in the mayonnaise, mustard, Parmesan, salt, and pepper until creamy.
- Spoon or pipe the filling back into the egg white halves.
- Garnish each egg with a dot of ketchup and chill for 20 minutes before serving.
Notes
- An ice bath is the secret to easy-to-peel hard-boiled eggs.
- For an ultra-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing.
- The filling can be made up to 2 days in advance and stored in the refrigerator.
- For a more traditional garnish, you can use a sprinkle of paprika instead of ketchup.
