She-Deviled Eggs

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Prep:

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.

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Ingredients [?]

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  • add   3 1/2-4 tablespoons prepared horseradish
  • add   18 large eggs
  • add   1/4 teaspoon ground cayenne pepper
  • add   2 tablespoons sweet pickle relish
  • add   1 1/2 tablespoons prepared yellow mustard
  • add   1/4 teaspoon white pepper
  • add   green olives (to garnish)
  • add   3/4 cup mayonnaise
  • add   1/8 teaspoon ground mustard
  • add   1/4 teaspoon salt
  • add   sweet paprika (to garnish)

Instructions

  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!