Recipe by NELady
From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.
Top Review by mothra7
We all love deviled eggs, and everyone in our family enjoyed this version as part of Easter dinner. I didn't find the horseradish overwhelming at all, but I did use the smaller amount (2 Tbsp.) I plan to use this recipe to make egg salad, too. Yummy!
- 12 large eggs
- 1⁄4 cup mayonnaise
- 2 -3 tablespoons prepared horseradish
- 2 teaspoons yellow mustard
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- paprika, for garnish
Directions See How It's Made
- Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
- Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
- Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
- Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.