Indi's Devilishly Good Eggs! |
|
 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 5 |
|
Deviled eggs are really at the top of my food chain - I mean, they are quite tasty! Among my various cravings, these spicy eggs are a great snack and will keep in the fridge for a while! I usually sprinkle a little cayenne or Old Bay instead of paprika, but then again, I'm a fan of the heat! Some ingredients are very much optional to taste, but I really like the combo! Ingredients:
12 large eggs |
6 tablespoons mayonnaise, to taste |
3 tablespoons prepared horseradish, to taste (try hot!) |
2 tablespoons dill pickle relish, to taste |
1 teaspoon black pepper |
1/4 teaspoon salt |
1 teaspoon cayenne (optional) |
1 teaspoon dijon mustard (optional) |
Directions:
1. Boil eggs. (I use the Julia Child method!) Peel.
2. Split in half and plate, cover and chill while making filling. Put the yolks in a mixing bowl.
3. Combine remaining ingredients in the yolk bowl (you can use a food processor, but mine is called a fork - ) Mix well, until creamy consistency.
4. Either cover and refrigerate, or place in ziploc baggie and refrigerate for about 2 hours (until thoroughly chilled!).
5. Spoon filling into eggs, or if you want to get fancy :) snip a hole in the corner of your baggie, and pipe into eggs. Serve chilled!
|
|