Dad's Deviled Eggs
My dad always made deviled eggs this way when I was growing up. I swear, for more than a couple decades, I thought EVERYONE made them this way, that there WAS no other recipe! Yes, I can be pretty dense at times. Deviled eggs is a dish I just can't do by measuring ingredients. Sorry, but it's by look, consistency and taste.
Dad's Deviled Eggs
My dad always made deviled eggs this way when I was growing up. I swear, for more than a couple decades, I thought EVERYONE made them this way, that there WAS no other recipe! Yes, I can be pretty dense at times. Deviled eggs is a dish I just can't do by measuring ingredients. Sorry, but it's by look, consistency and taste.
Cooking Instructions
- 1
Peel the eggs and cut them in half long ways.
- 2
Pop the yolks out into a small mixing bowl and smash them up with a fork. Stir in a bit of salt, pepper and garlic pepper. Just a little; you can add more later.
- 3
Squirt in some mustard and stir to distribute.
- 4
Add some horseradish and stir. Again, go easy. You can add more, if necessary, after the next step.
- 5
Now add the mayonnaise and stir well to combine all the ingredients. Unfortunately, in case you're looking at the photos for approximate amounts to use, I didn't follow my own advice, and I put in too much mayo. The mixture was too loose when I stirred it up. (It was late, I was tired.). So I had to boil more eggs and add those yolks to the mix. Don't repeat my mistake. It's a drag.
- 6
Taste for seasoning. Add more seasoning and/or horseradish, a little at a time, to your own preference.
- 7
Spoon or pipe the filling into the egg whites and sprinkle with minced chives. I also like to top them with black olive halves, but I had none on hand. Store in a covered container in the refrigerator.
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