Parmesan-Oregano Deviled Eggs

I've always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for my fiance, and he loved the blend of sweetness and spiciness! These have oregano, Parmesan-Romano cheese, Dijon mustard, and a dash of hot sauce. I garnished them with a shredded Cheddar cheese blend and some paprika.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 69 Calories

Ingredients

• 6 eggs
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 dash hot pepper sauce
• 3 tablespoons Dijon mustard
• 1 tablespoon grated Parmesan cheese, or to taste
• ⅓ cup light mayonnaise
• 1 pinch paprika, or as desired
• 2 tablespoons shredded Cheddar cheese, or as desired

Recipe Instructions

Step 1

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step 2

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, Dijon mustard, Parmesan cheese, oregano, and pepper sauce; season with salt and pepper.

Step 3

Arrange egg whites cut-side up on a serving platter. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag, and pipe filling into egg white halves. Sprinkle deviled eggs with Cheddar cheese and paprika.