Yield: 1 dozen
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.
Photo and food styling by WebstopTo 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.
Please note that some ingredients and brands may not be available in every store.
“A perfect recipe for the most delicious deviled eggs. Use this recipe all of the time with the exception of using 12 eggs, one of which I chop up entirely to add to the yolks. I also add a tiny amount of relish, preferably Cains. The horseradish adds so much flavor, I can't imagine not using it. ”
Add a Comment Login
Site powered by Webstop
Bootstrap Responsive Breakpoint