Grandpa Cooley's Angry Deviled Eggs
photo by Lavender Lynn
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
24 Filled Egg Halves
- Serves:
- 10-12
ingredients
- 12 large eggs
- 1⁄4 cup mayonnaise
- 2 -3 tablespoons prepared horseradish
- 2 teaspoons yellow mustard
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- paprika, for garnish
directions
- 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.
- 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.
- Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
- Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.
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Reviews
-
I love horseradish, and when I found this recipe I thought that adding it to the standard egg filling would make a great deviled egg. I used two tablespoons of horseradish and still found that the horseradish had an overpowering taste in the filling. Also, the texture of the filling was a little bit gritty. Sorry I couldn't give it a better review, but I'm glad I tried it anyway.
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