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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The Imes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs, hard boiled
½ cup mayonnaise
2 tsp. Dijon mustard
2 tsp. horseradish sauce (mayo style)
2 tsp. Worcestershire sauce
Seasoned salt and freshly ground black pepper to taste
Paprika and parsley or chives for garnish
Directions:
Directions:
Place eggs in large pot; fill with water and sprinkle eggs with salt. Bring to a rolling boil and turn off heat. Remove pot from heat, cover, and let stand for 24 minutes. Drain eggs (remove from pan with a slotted spoon) and place in ice water for a few minutes. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks from whites and place into a mixing bowl. Mash yolks with fork or spatula (or electric mixer) until crumbled. Add mayo, mustard, horseradish, Worcestershire, salt, and pepper to yolks and mash with a fork or stir with a spatula until creamy and well blended. Fill egg whites with mixture with a spoon or a pastry bag (or place mixture in a Ziploc bag and cut off one of the bottom corners and pipe filling into whites), dividing the mixture evenly. Sprinkle eggs with paprika or chopped chives or parsley. Refrigerate for a couple hours or overnight and serve.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
I have made these many times, and they always end up getting devoured. Having a Kitchen Aid helps mix up the filling for the eggs, as it really can help make them creamy and smooth.

 

 

 

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