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Grandpa Cooley's Angry Deviled Eggs

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“From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.”
READY IN:
40mins
SERVES:
10-12
YIELD:
24 Filled Egg Halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
  2. Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
  3. Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
  4. Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.

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