Beef-Horseradish Deviled Eggs
Ready In: 55 mins
Serves: 12
Yields: 24 halves
Ingredients
- 12 eggs
- 1⁄2 cup mayonnaise
- 1 tablespoon creamy horseradish sauce
- 1 teaspoon Dijon mustard
- 1 dash salt and pepper
- 48 thinly sliced strips of deli-sliced roast beef
- 1⁄2 cup chopped chives
Directions
- Put eggs in a pan of cold water, covering the eggs by an inch.
- Set the pan over high heat and bring the water to a full, rolling boil.
- As soon as the water comes to a boil, remove the pan from heat and cover the pan.
- Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
- Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
- Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
- Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
- Chill until ready to serve.
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