Parmesan-Oregano Deviled Eggs

Parmesan-Oregano Deviled Eggs

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clairetastes 0

"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."
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45 m servings 69 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.


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These have a little too much Dijon for my liking, so I would tweak it to 2TBS, but other than that they are pretty good.

Loved this recipe...doubled it and swapped one tbs dijon for one tbs habanero mustard Everyone loved the extra kick!!

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