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Cacio E Pepe Devilled Eggs
Ingredients
12 large eggs
1/3 cup mayo
1 tbsp Smak Dab Honey Horseradish Mustard
1/4 cup of freshly shredded parmesan
Kosher salt and freshly ground black pepper
Extra parmesan and pepper for garnish
Directions
Place 12 large eggs in a wide pot and cover by 1” with cold water. Bring to a boil and reduce the heat to medium low- simmer for 10 minutes.
Drain the eggs and run under cold water to cool down. Gently peel the eggs and set aside.
Half each egg lengthwise and scoop out the yolks. Mash the yolks with mayo, mustard, parm, salt and pepper. Spoon back into the egg whites and finish with extra parm and ground black pepper.
