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Deviled Eggs with Horseradish and Scallions Recipe

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This recipe for Deviled Eggs with Horseradish and Scallions, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs
1 tablespoons regular or low-fat mayonnaise
1/2 tablespoon horseradish
1/2 teaspoon Dijon mustard
1/2 tablespoon finely chopped scallions
1/8 teaspoon salt
Pinch of ground black pepper
Pinch of paprika (optional)

Directions:
Directions:
Boil eggs. Remove shells. Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled. Can be made ahead as much as 24 hours and kept covered in the refrigerator.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
The horseradish really makes these deviled eggs stand out.

 

 

 

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