Horseradish Deviled Eggs

Yield: 1 dozen

Ingredients

Add hard-cooked eggs to shopping list 6 hard-cooked eggs

Add mayonnaise to shopping list 1/4 cup mayonnaise

Add prepared horseradish to shopping list 1-2 tablespoons prepared horseradish

Add dill weed to shopping list 1/2 teaspoon dill weed

Add ground mustard to shopping list 1/4 teaspoon ground mustard

Add salt to shopping list 1/8 teaspoon salt

Add Dash pepper to shopping list Dash pepper

Add Dash paprika to shopping list Dash paprika

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Directions:

Cut eggs in half, lengthwise. Remove yolks; set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.

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