4 hard-cooked eggs
1/3 cup of grated Parmesan cheese
1 teaspoon of prepared mustard
pepper
skim milk paprika
Halve the eggs lengthwise; remove yolks and mash them. Add the cheese,
mustard, a few grains of pepper, and enough milk to moisten well. Beat until
fluffy and refill the egg whites. Garnish with paprika. Makes 8 deviled
eggs.
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