No-Fail Hard Boiled Eggs/Parmesan Deviled Eggs

By Rose Mary Mogan
@cookinginillinois

This is another family favorite that we enjoy through out the year. Better make a double recipe, although I am merely giving you one recipe. I can almost promise you that there will be none left. My husband has a couple while I am making them and before they are ready to be served, and then has more at dinner, so you might want to double the recipe, because they are just that good.When it comes to dinner my husband is my biggest fan. He loves good quality food. Mary of Gilroy California submitted the no fail recipe for my cookbook for Hard boiled eggs, as given to her by her sister.

Rating:

★★★★★ 3 votes

Comments:

26 Comments

Serves:

6 or more depending on appetite

Prep:

10 Min

Method:

Stove Top

Ingredients

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6 large: hard-boiled eggs,
1/2 c: grated parmesan cheese
1 tsp: horseradish sauce
1/2 tsp: each salt & dry mustard
1/4 tsp: pepper
3 Tbsp: mayonnaise or creamy salad dressing
1/2 tsp: paprika
1/4 c: sliced black olives
1/3 c: pickle relish, well drained
: pimento for garnish if desired

How to Make No-Fail Hard Boiled Eggs/Parmesan Deviled Eggs

Step-by-Step

1NO FAIL HARD BOILED EGGS: You will need a pan large enough where all the eggs will fit on bottom of pan, but not stacked on top of each other. Must have a cover for pan. Place eggs in pan and cover with cold water. Bring to a boil. Using a timer, boil the eggs hard for 1 minute. Remove pan from heat. Cover. Place pan on a cool burner, & allow the pan to sit for 20 minutes. Cool the eggs, then refrigerate. Peel & use as desired. This is the no fail way to make hard boiled eggs notes Mary.
2Peel hardboiled eggs & cut in half lengthwise. Scoop out the egg yolk & put in a medium bowl. Using a fork mash egg yolks & grated parmesan cheese, horseradish sauce, salt, dry mustard, pepper, mayonnaise, & pickle relish.
3Mix well and spoon mixture back into hallow egg whites. Garnish eggs if desired with paprika, and a sliced black olive with a small piece of pimento in center of black olive, & a sprig of parsley if desired.

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