Parmesan Deviled Eggs

Course : Eggs
Serves: 50
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25 large hard boiled egg
1 cup mayonnaise
1 teaspoon vinegar
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 cup parmesan cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon cayenne
2 teaspoons parsley
1/4 cup sliced black olives
1/4 cup pimiento-stuffed green olive
1 teaspoon fresh dill weed
1 teaspoon chili powder
1 teaspoon caviar

Preparation / Directions:

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 pipe into egg whites garnish as desired serve slightly chilled or at room temperature


Nutritional Information:

39 Calories (kcal); 4g Total Fat; (92% calories from fat); 1g Protein; trace Carbohydrate; 3mg Cholesterol; 61mg Sodium

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