Grandpa Cooley's Angry Deviled Eggs |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs. Ingredients:
12 large eggs |
1/4 cup mayonnaise |
2 -3 tablespoons prepared horseradish |
2 teaspoons yellow mustard |
2 teaspoons sugar |
1 teaspoon white vinegar |
1/4 teaspoon dry mustard |
1/4 teaspoon pepper |
1/2 teaspoon salt |
paprika, for garnish |
Directions:
1. Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
2. Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
3. Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
4. Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.
|
|