Rita's Deviled Eggs
"This recipe is from my friend, Rita. They are always the first to go at parties. I'm always up for a new twist on deviled eggs, so I was so happy to get the recipe from her. They are the best I have ever had (including my own:( Yummy! You can add a little more mayo if you prefer a creamier filling."
photo by Liza at Food.com
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
24 appetizers
ingredients
- 12 large eggs
- 1⁄2 cup mayonnaise
- 1 dash garlic powder
- 1 tablespoon ground mustard
- 1 tablespoon horseradish sauce
- salt and black pepper, to taste
- paprika
directions
- Hard-boil eggs (10-15 minutes).
- Cut each egg in half lengthwise and remove yolks.
- In bowl, smash yolk with fork.
- Add all other ingredients (except egg whites), and beat with hand mixer.
- Fill egg halves with mixture by either spooning it in or piping in.
- Sprinkle tops with paprika.
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Reviews
-
I don't think I'll ever make the ordinary ho hum deviled eggs again. With this recipe and other deviled eggs recipes on Zaar there just is no need to be ho hum with deviled eggs again. Thanks Manda -
At first I thought these were a bit too potent. However, they did mellow overnight, and I enjoyed them more the next day. Some guidance about the amount of salt would have been helpful. I will probably not make these again (commercial horseradish sauce is full of awful ingredients, and I don't use it enough to bother making my own). Thank you for the recipe, though. -
Awesome! I made these Deviled eggs to use up all of our dyed easter eggs. This was perfect. I put all the yolks and ingredients in a quart bag and had fun mushing it all together.Then I cut a hole on the bottom corner and squirted it into my eggs. Thanks for sharing Manda. -
These are PERFECT, especially because they feed my horseradish addiction so nicely. My new go-to eggs from now on!
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I liked the addition of horseradish and the zing it provided
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Tweaks
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Manda, these were absolutely wonderful, and especially a big hit with my husband. I served them with our Easter dinner, and everyone loved 'em. I halved the recipe, but added more salad dressing. I did NOT use mayonnaise, ( I prefer using salad dressing when making deviled eggs ). I never add salt to my deviled eggs, and I substituted white pepper for the black pepper. The horseradish added to these eggs, gives them a bit of a "bite". THANKS FOR THE RECIPE!
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
