Nickel Allergy Friendly Herb Parmesan Deviled Eggs

Total time37 min

Prep time15 min

Cook time12 min

Nickel Allergy Friendly Herb Parmesan Deviled Eggs

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Ingredients

6 servings

6 large eggs
3 tbsp mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Classic Mayonnaise
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1 tsp dijon mustard
1 tsp white wine vinegar
2 tbsp finely grated parmesan cheese
2 tbsp fresh chives, finely chopped, plus more for garnish
1 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp salt, plus more to taste
⅛ tsp black pepper

For serving

smoked paprika, for garnish (optional)

Instructions

1
Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
2
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 10 minutes, then peel.

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