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Deviled Eggs


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Deviled Eggs 0 Picture


  • 6 eggs
  • 3 TBS mayonnaise
  • 1 tsp prepared horseradish
  • 1/2 tsp dry mustard
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • Paprika, if desired


Servings 12


Step 1

1. Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand for 20 minutes. Cool eggs immediately in an ice/water bath to prevent further cooking; peel.

2. Cut peeled eggs lengthwise into halves, wiping knife between eggs. Slip out yolks; mash with fork. Mix in mayonnaise, horseradish, mustard, pepper and salt. Fill whites with egg yolk mixture. Sprinkle with paprika, if desired.


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