Beef-Horseradish Deviled Eggs

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READY IN: 55mins
SERVES: 12
YIELD: 24 halves
UNITS: US

INGREDIENTS

Nutrition
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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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