Deviled Eggs

10
Terry Criscione

By
@terrycriscione

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). Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
18
Prep:
1 Hr
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 18
    eggs
  • 1 c
    mayonnaise
  • 1-1/2 tsp
    yellow mustard
  • 2 tsp
    horseradish
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/4 c
    grated Pecorino Romano cheese
  • ·
    paprika

How to Make Deviled Eggs

Step-by-Step

  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!

Printable Recipe Card

About Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American



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