Deviled Eggs

This recipe was given to me by a friend of mine. It was his grandmother’s and its only a little bit out of the ordinary but they are GOOD! You will need:

Deviled Eggs


  • 12 Eggs
  • 2 - 3 tbsps mayonnaise
  • 1½ – 2 tbsps Dijon mustard
  • 2 tbsps grated horseradish (more or less, depending on how daring you might be feeling)
  • Olives for garnish, sliced (green or black, dealer’s choice)
  • Paprika for garnish (you can also use dill, if you prefer)
  • Salt and pepper to taste


Many people have their methods for boiling eggs so you don’t get that grey/green ring around the outside of the yolk. Here’s mine. Place the eggs in a pan big enough so the eggs all sit on the bottom without having to lay any on top of each other. Fill the pan with enough cold water to cover the eggs by about an inch. Cover the pot, leaving the lid slightly ajar. Bring the water to a boil. Begin timing when the water comes to a boil. When the eggs have boiled for 6 minutes, carefully drain the hot water and cover the eggs with cold tap water. You may want to replace the cold water 2 or 3 times until the eggs are cool enough to handle.
Peel the eggs. I like to peel mine under running water. It seems to help a little. See? No rings!
Place the yolks in a small bowl. See? Still no rings! And you thought they were photoshopped!
Add the mayo, mustard and horseradish and mix well. Season to taste with salt and pepper (or horseradish or mayonnaise or…) After you’ve made this once, you can decide how, or if, you might want to alter ingredient amounts.
Spoon the mixture into the egg halves or, if you like, pipe the mixture into the egg halves. Garnish with olive slices and sprinkle with paprika. Enjoy!


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