Deviled Eggs (popular Since 1939)

Name: Deviled Eggs (popular Since 1939)
Total time: 600 s
Yield: 24 servings
Cuisine: American
Ingredients: 12 Eggs; 1/2 cup Mayonnaise; 2 tbsp Creamy horseradish; 2 tbsp Dill pickle relish; 2 tbsp Parsley flakes; 1/2 tsp Dry mustard

Timothy D. Hodge @cook_3522257

Deviled Eggs (popular Since 1939)

Timothy D. Hodge @cook_3522257

Saved

Ingredients

10 mins

24 servings

12Eggs
1/2 cupMayonnaise
2 tbspCreamy horseradish
2 tbspDill pickle relish
2 tbspParsley flakes
1/2 tspDry mustard

Saved

Steps

10 mins

1

Place 12 eggs in saucepan completely cover them with water add 1/2 teaspoon baking soda to the water, to make the eggs easier to peel. Bring water to a boil let eggs boil for 10 minutes remove from heat let eggs stand in the hot water for 20 minutes. Place in the sink with cold running water until cool, then peel.
2

Cut peeled eggs into lengthwise halves. Carefully remove yolks from egg. Set egg whites aside.
3

Mash all yolks with fork until creamy. Stir together all ingredients, blend well.
4

Graciously pipe in yolk mixture into Hallow of the whites. If desired garnish with paprika serve and please enjoy