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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my deviled egg recipe. I like to use brown mustard because of the horseradish flavor. Ingredients:
12 eggs |
1/2 cup mayonnaise |
1/8 cup brown mustard |
2 teaspoons sweet pickle juice |
2 -4 teaspoons salt, your choice |
2 -4 teaspoons black pepper |
1 tablespoon white sugar |
1 stalk green onion, chopped fine |
paprika |
Directions:
1. Boil eggs until hard.
2. Allow eggs to cool- check for cracks in the shell. Discard ANY cracked eggs. Bacteria grows under the cracks while the egg is cooling.
3. Once cool, peel eggs and slice in half, lengthwise.
4. Remove yolk from eggs and place in medium mixing bowl.
5. Wipe off egg whites and set aside.
6. Add remaining ingredients (except paprika, and onions) to egg yolks.
7. Start off with small amounts of mayo and add until you reach your desired consistency.
8. Mix until smooth.
9. Fill egg whites with the yolk filling.
10. Garnish with chopped onions and paprika.
11. Cover and chill until time to serve.
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