Holiday Deviled Eggs
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 12 large eggs
- 1⁄2 cup mayonnaise
- 3 tablespoons prepared white horseradish, drained
- 1⁄4 cup chopped fresh parsley leaves
- sliced green onion (to garnish)
directions
- In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
- Heat to boiling over high heat.
- Immediately remove saucepan from heat and cover tightly.
- Let stand 10 minutes.
- Pour off hot water and run cold water over eggs to cool.
- Remove eggs from shells if serving the same day.
- Slice each egg lengthwise in half.
- Gently remove yolks and place in medium bowl.
- With fork, finely mash yolks. Stir in filling ingredients until blended.
- Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
- Place egg white halves, cut sides up, on top of towels.
- Spoon about 1 rounded tablespoon yolk mixture into each half.
- Cover with plastic wrap and refrigerate up to 1 day.
- Garnish with sliced green onion or parsley leaves.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.