• The Tatted Home Chef

Deviled Eggs

Updated: Oct 17

My deviled eggs never make it to the dinner table. Guests always sneak into the fridge and eat them! They are just that good.




Ingredients

  • 8 Large eggs

  • 1/4 Cup mayonnaise

  • 1 Tablespoon dijon mustard

  • 1 Teaspoon creamy horseradish

  • Salt and pepper

  • 1 Teaspoon Cayenne pepper (optional)

  • Relish (optional)

  • paprika, for garnish

  • Crispy bacon for garnish

Directions

  • Place eggs in a pot and fill with water to just cover the tops, add dash of salt

  • Boil eggs for about 12 minutes

  • While the eggs cook, prepare a large bowl or another pot with ice water

  • Once cooked, remove the eggs from the water and place in the ice water bath

  • Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate

  • Mash the yolks with a fork and add the mayonnaise, mustard, horseradish, salt and pepper and any optional items from above. Stir everything together until it's smooth

  • Use a spoon or add mixute to gallon ziplock bag and cut the corner to pipe back into egg half

  • Sprinkle on paprika for garnish and add bacon piece on top

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