"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Horseradish Deviled Eggs Recipe

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This recipe for Horseradish Deviled Eggs, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Brown
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 hard-cooked eggs
1/4 cup mayonnaise
1 to 2 T. prepared horseradish
1/2 tsp. dill weed
1/4 tsp. ground mustard
1/8 tsp. salt
Dash pepper
Dash paprika

Directions:
Directions:
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Number Of Servings:
Number Of Servings:
One dozen
Personal Notes:
Personal Notes:
This recipe adds a little "kick" to your deviled eggs. For extra spice, sprinkle with red pepper instead of paprika!

 

 

 

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