Boil eggs starting with cold water for 12 minutes. Mix all ingredients in a bowl and set aside. Let eggs stand 3 minutes then run cold water into pan. Peel eggs in pan. Dry eggs and cut in half placing them on paper towel to dry. Remove yolks. On a large plate start to crush yolks leaving them slightly lumpy. Mix egg mix as needed into yolks until velvety smooth. Eggs should not be dry. Use a teaspooon to fill eggs to a slight mound above egg. Sprinkle with paprika. This recipe is better as it sits. Allow at least 2 hours for flavors to mix. As it sits up the mix will harden. Cover in fridge. You can add more mayo if mix needs it before you fill eggs. Also I use prepared horseradish that is smoother and is cut in half with sour cream so it is not as strong as raw horseradish. Taste mix before you mix it with eggs to taste. Enjoy!
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Sandi
05/09/09 09:03 AM | just a quick tipI have tried this recipe and so delicious! I do have a tip to filling the eggs better. I found that filling the eggs with a spoon ends up breaking some of the eggs and after......you still have to pick them up......I found if you line up your eggs and then fill a plastic bag with the yolk misture.....you can squeeze it out like icing a cake (after cutting a small ole in the corner of the bag of course!) |
| ★ ★ ★ ☆ ☆ | divergedwood
12/25/08 07:51 PM | Well . . .This recipe is a good start. Nice tips on the eggs and what ingredients may be good to add, but the recipe as is makes the filling very dry. Also, I wouldn't just add more mayo, I added a little bit more of everything so it stays flavorful. I'm going to look for other recipes. |
| ★ ★ ★ ★ ★ | Kat
12/23/08 12:06 AM | Yummy!These were yummy! Thanks for the easy tips! It was so easy to peel. |
| ★ ★ ★ ★ ★ | Sexy Little Hody
12/11/08 02:16 PM | Shannon' Zesty Deviled eggsMy recipe is exactly the same as Shannon's except I add 2 T. finely chopped celery heart, 1 1/2 T. sweet pickle relish and 2 T. finely chopped onion, 1/2 tsp onion salt and 1/2 tsp black pepper. Sometimes, I add 1 T. choppd black olives. The taste is awesome and gives a little extra added punch....no complaints yet! |
| ★ ★ ★ ★ ★ | Mark
12/11/08 01:34 PM | Great recipe. This one's a keeper!I know my way a little bit around the kitchen. The few times i have mad deviled eggs I just used mayo and they were bland. This recipe kicks it up knotch. I had all the ingredients in my fridge door and it was a snap. I also like his tips on making the eggs and pre mixing the sauce first. Thanks! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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