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Deviled Eggs Recipe

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This recipe for Deviled Eggs is from Ron's 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 large eggs
¼ cup mayo (55g)
1 Tablespoon butter softened to room temperature
2 teaspoons yellow mustard
2 teaspoons dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon pepper
1/2 t horseradish powder
dash Tabasco sauce optional
paprika for sprinkling
bacon pieces optional
Directions:
Directions:
Slice eggs in half lengthwise.

Remove yolks and transfer to a medium-sized bowl.

Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.

Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Personal Notes:
Personal Notes:
These are the best I've made so far

 

 

 

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