deviled eggs

★★★★★ 1 Review
terrycriscione avatar
By Terry Criscione
from 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
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

  • 1
    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.
  • 2
    Cut the eggs in half, lengthwise. Remove the yolk halves and place them in a bowl.
  • 3
    Using a fork (or potato masher), mash up the yolks. Add mayo, mustard, horseradish, salt, and pepper.
  • 4
    Mix until smooth.
  • 5
    Add grated Pecorino Romano cheese.
  • 6
    Pipe the yolk mixture, or simply use a spoon, into the egg white halves.
  • 7
    Sprinkle with paprika. Chill - and enjoy!