Horseradish Deviled Eggs

1 dozen


  1. 6 hard-cooked eggs
  2. 1/4 cup mayonnaise
  3. 1-2 tablespoons prepared horseradish
  4. 1/2 teaspoon dill weed
  5. 1/4 teaspoon ground mustard
  6. 1/8 teaspoon salt
  7. Dash pepper
  8. Dash paprika

Cut eggs in half, lengthwise. Remove yolks; set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.

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