Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/5028/
Horseradish Deviled Eggs
Yield: 1 dozen
Ingredients
| 6 | hard-cooked eggs | ||
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| 1/4 | cup | mayonnaise | |
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| 1-2 | tablespoons | prepared horseradish | |
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| 1/2 | teaspoon | dill weed | |
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| 1/4 | teaspoon | ground mustard | |
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| 1/8 | teaspoon | salt | |
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| Dash pepper | |||
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| Dash paprika | |||
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Directions:
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 Webstop
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.
Please note that some ingredients and brands may not be available in every store.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/5028/
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