Real Recipes From Real Home Cooks ®

deviled eggs

★★★★★ 1
a recipe by
Terry Criscione
The Villages, FL

Enjoy - my family loves my deviled eggs!

Blue Ribbon Recipe

At first glance, these look like regular deviled eggs but one bite and you're hooked. They're creamy and full of flavor. The faint flavor from horseradish sauce is enough to know something's different from the spice but you can't put your finger on it. The same goes with the Romano cheese. It's faint but adds a bit of savoriness and zest to these deviled eggs. This recipe makes a lot and is great if you're serving a crowd (or really like deviled eggs).

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 18
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For deviled eggs

  • 18
  • 1 c
  • 1-1/2 tsp
    yellow mustard
  • 2 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 1/4 c
    grated Pecorino Romano cheese
  • paprika

How To Make deviled eggs

  • Hard boiling the eggs.
    Hard boil the eggs. Place eggs in a saucepan and cover with water. Bring the water to a boil and remove from the heat. Place the lid on the pan for 13 minutes. Remove eggs and submerge them in an ice-water bath for 15 minutes. Then peel the eggs.
  • Removing the yolks from the egg whites.
    Cut the eggs in half, lengthwise. Remove the yolk halves and place them in a bowl.
  • Mayo, mustard, horseradish, salt, and pepper added to crushed egg yolks.
    Using a fork (or potato masher), mash up the yolks. Add mayo, mustard, horseradish, salt, and pepper.
  • Mixture blended until smooth.
    Mix until smooth.
  • Pecorino Romano cheese added to the bowl.
    Add grated Pecorino Romano cheese.
  • Piping yolk mixture into egg whites.
    Pipe the yolk mixture, or simply use a spoon, into the egg white halves.
  • Sprinkling deviled eggs with paprika.
    Sprinkle with paprika. Chill - and enjoy!