Rowand Style Deviled Eggs

"These eggs are definitely devilish."
 
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Ready In:
30mins
Ingredients:
7
Yields:
12 deviled eggs
Serves:
6
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ingredients

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directions

  • Place eggs in a a sauce pan and fill with water at least 1 inch above the eggs
  • Heat rapidly to boil for 3 minutes.
  • Remove from heat
  • Let stand 22-24 minutes.
  • Cool eggs immediately in cold water to prevent further cooking; peel.
  • Cut peeled eggs lengthwise into halves. slip out yolks
  • Put yolks in a bowl setting white aside.
  • Mash yolks with a fork mix in remaining ingredients omitting paprika; mix well.
  • Fill egg whites with mixture, heaping lightly.
  • Sprinkle with paprika.

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Reviews

  1. Great deviled eggs. I added a teaspoon of vinegar and used prepared mustard in place of the dry. These eggs were a big hit at my Christmas gathering. Thanks for sharing.
     
  2. I love deviled eggs and these are a little spicy. A nice change from my usual eggs. I made them for PAC Spring 2009.
     
  3. Nice kick! I liked the addition of the horseradish, which gave the eggs a little kick. Steamed the eggs in my Cuisinart Turbo Convection Steamer for 12 minutes. Then used my cake deco tip #21 and piped the mixture back into the eggs. I adopted winter rowand for PAC Fall 2006
     
  4. Excellent! The horseradish is subtle enough to add a bit of surprise with the first bite, but it's not overpowering. For myself, I'd add even more, but I really like horseradish. Definitely a step up from the same old deviled eggs.
     
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