Horseradish Deviled Eggs
"This is a new zippy way to change the old standard deviled egg. This was something I came up with by accident. I alsays tasste the filling before I stuff the eggs to see if I need more of this or that."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
24 half eggs
- Serves:
- 12
ingredients
- 1 dozen hard-boiled egg
- 1⁄2 cup mayonnaise
- 1⁄4 cup prepared horseradish
- 1 tablespoon prepared mustard
- 2 tablespoons sugar
- 1 tablespoon ground cumin
- paprika
directions
- Peel and slice eggs longwise. Remove yolk to a bowl, lay out whites on a plate. Smash yolks with a fork. Add mayo, horseradish, mustard,sugar and cumin. Blend with a hand mixer until smooth. Stuff the egg whites with yolk mixture. Sprinke with paprika. Cover and refrigerate at least two hours before serving.
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Reviews
-
This recipe is very good. I adjusted the sugar down to one tablespoon and used Splenda instead. I used light mayonnaise since I try to cut calories where I can. I also reduced the cumin to 1/2 tablespoon because I was afraid it may be too strong for our taste. The recipe is very addictive!! Thank you for sharing your creation!
RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
