- prep time 20 min
- total time 35 min
- serves 12
½ cup mayonnaise
½ cup grated Parmigiano-Reggiano
1 Tbsp Dijon mustard
Paprika to taste
Salt and pepper
1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water starts to boil, cover the saucepan and remove from the heat. Let stand for 12 minutes. Remove the eggs and plunge into cold water to stop the cooking.
2. Peel the eggs and halve lengthwise. Remove the yolks and set the whites aside. In a bowl, mash the yolks with a fork. Add the mayonnaise, Parmigiano and mustard. Whisk until smooth. Season with salt and pepper.
3. Using a pastry bag fitted with a star tip, pipe a generous amount of yolk mixture into each egg white. Dust with paprika.