 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I like biting into a deviled egg and it bites me back! These measurements are approximate. I actually use more cayenne pepper and horseradish than here, but I needed to get a handle on the amounts for sharing my recipe, and these proportions are good. I have not included the cooking time for boiling the eggs. Ingredients:
18 large eggs, boiled and peeled |
3/4 cup mayonnaise |
1/4 teaspoon white pepper |
1/4 teaspoon ground cayenne pepper, slightly rounded |
1/4 teaspoon salt |
1/8 teaspoon ground mustard |
1 1/2 tablespoons prepared yellow mustard |
2 tablespoons sweet pickle relish |
3 1/2-4 tablespoons prepared horseradish |
sweet paprika (to garnish) |
green olives (to garnish) |
Directions:
1. Cut eggs in half lengthwise, carefully removing yolks into a medium-sized bowl,(I use a Pyrex 2-qt glass bowl) and placing the whites onto a serving plate.
2. Mash the yolks in the bowl with a fork until they look like coarse cornmeal.
3. Mix in dry ingredients first: white pepper, cayenne, salt and ground mustard; next mix in wet ingredients: mayonnaise, relish, yellow mustard and horseradish.
4. Stir until well blended. Adjust seasonings to taste; adjust amount of wet ingredients for texture, if necessary.
5. Fill egg white halves with yolk mixture, using a teaspoon.
6. Sprinkle with sweet paprika and press a single pimento-stuffed green olive into the yolk to make them festive!
|
|