Prep 20 mins
Cook 20 mins
From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.
- 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
- 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.
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!
There's a simple change to deal with the horseradish texture and wateriness....cut way back on the horseradish, squeeze the water out before adding it AND put in some fresh wasabi, to taste. The texture and kick of the filling is much improved
We did cut back on the horseradish, which cut into the "angry" designation a bit, and came up with a pretty decent and slightly distinctive deviled egg. These would be great as a Super Bowl or guys' night out snack. Made for PRMR, Feb. 09.