Stuffed Eggs with Parmesan Cheese

• 6 hard-cooked eggs
• 1/2 cup Parmesan cheese
• 1 teaspoon horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 3 tablespoons salad dressing or mayonnaise
• 1/2 teaspoon paprika
• 1/4 cup black olives, sliced

To cook the eggs:  Put eggs into a large pot and cover with cold water about an inch over the eggs.  Set the temperature to medium-high and heat until water starts to rapidly boil.  After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.  When the timer goes off, pour out the water and add cold water to stop the cooking.  Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half.  Remove the yolks and put them into a small mixing bowl.  Mash the egg yolks with a fork.  Add the Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing or mayonnaise.

Heap the egg whites with the yolk mixture.  Garnish with paprika.  Add a sliced olive to the top of each stuffed egg.

Makes one dozen stuffed eggs.  May make ahead of time.  Keep covered and refrigerated until ready to use.

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