Deviled eggs are a classic appetizer to serve at potlucks and parties.
The classic preparation is to mix the egg yolks from boiled eggs with
mustard and mayonnaise and dust with paprika for color.
This recipe adds in a bit more flavor with the use of dijon mustard, sweet pickle relish, and the bold flavor of horseradish.
They are easy to make, and can also be easily made ahead for serving. We
recommend making the filling and squeezing it into the shells just
before serving, however, you can always fill them up to 12 hours
beforehand. Be sure to store in an airtight container in the
refrigerator to prevent a crust from forming on the top.
Ingredients :
12 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon creamy horseradish sauce
1/4 teaspoon salt* optional
1/4 teaspoon black pepper
1/2 teaspoon paprika for dusting
Instructions :
1. Slice hard boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
2. Use a fork to mash egg yolks. Stir in mayonnaise, dijon mustard, sweet pickle relish, horseradish, and pepper until well combined. Taste and add salt if necessary.
3. Spoon filling into the centers of the whites. Dust with paprika and serve cold.
Source: thestayathomech
Ingredients :
12 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon creamy horseradish sauce
1/4 teaspoon salt* optional
1/4 teaspoon black pepper
1/2 teaspoon paprika for dusting
Instructions :
1. Slice hard boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
2. Use a fork to mash egg yolks. Stir in mayonnaise, dijon mustard, sweet pickle relish, horseradish, and pepper until well combined. Taste and add salt if necessary.
3. Spoon filling into the centers of the whites. Dust with paprika and serve cold.
Source: thestayathomech
