Deviled Eggs with Horseradish Recipe

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This recipe for Deviled Eggs with Horseradish is from Ray-Pec Marching Band 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: Appetizers and Beverages

Ingredients:	Ingredients: • 18 hard-cooked eggs • 3/4 cup mayonnaise • 3 tablespoons prepared horseradish • 1 1/2 teaspoon dill weed (optional) • 3/4 teaspoon ground mustard • 3/8 teaspoon salt • Dash pepper • 3 dashes paprika

Directions:	Directions: This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings. 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. Note: there are times when I adjust the amount of horseradish depending on how spicy the horseradish is at the time... I also will add a tsp of white vinegar if the consistency is too thick.

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Deviled Eggs with Horseradish Recipe

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Ingredients:

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Directions:

Directions: