Parmesan Deviled Eggs
50 servings

25	peeled hard-boiled eggs
1	cup mayonnaise
1	tablespoon fresh lemon juice, or vinegar
1	teaspoon dry mustard
1	teaspoon Worcestershire sauce
3	ounces finely shredded parmesan cheese
1/4	teaspoon kosher salt
1/4	teaspoon white pepper
1/8	teaspoon cayenne
parsley, as garnish
sliced black olives, as garnish
pimiento-stuffed green olives, as garnish
fresh dill weed, as garnish
chili powder, as garnish
caviar, as garnish
 
Halve the eggs lengthwise and remove the yolks or halve the eggs crosswise, 
remove the yolks, and trim the ends of the whites to stand flat.  Sieve or mash 
the yolks.  Combine yolks, lemon juice, dry mustard, and worcestershire sauce, 
mix well.  Stir parmesan cheese into yolk mixture, mix well.  Season to taste 
with salt, white pepper, and cayenne.  Spoon into a pastry bag, fitted with a 
star tip and pipe into egg whites.  Garnish as desired.  Serve slightly chilled 
or at room temperature.

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 61
Percent Total Calories From: Fat 78%, Protein 20%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, 
Cholesterol 109mg, Sodium 104mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 
0g, Protein 4g, Vitamin A 183 units, Vitamin C 0 units, Calcium 0 units, Iron 0 
units
 
Copyright (c) 1997-2004 Salvatore's Kitchen.