This classic deviled eggs recipe is a standard appetizer for all holidays, many picnics, and other fun get-togethers.
– Dijon mustard
– salt and pepper
– paprika for garnish
Boil your eggs in a large pot of cold water. Once the water comes to a rolling boil, turn off the heat and cover the pot for 20 minutes.
Remove the pot from the stove, drain the water and rinse the eggs under cold water until cool. Peel the eggs and slice them in half lengthwise.
Remove the yolk and use a fork to slightly mash the yolks. Add the mayo, horseradish, mustard, salt and pepper to the yolks. Fill the eggs with the yolk mixture using a small spoon.
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