Dad's Deviled Eggs

TeasaMarie's cooksnap of when they made Dad's Deviled Eggs.
Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

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.

Read more
Cookpad Open in Cookpad App
Edit recipe
See report
Share

Ingredients

30 mins
  1. 1Hard boiled eggs, chilled
  2. 1Mayonnaise
  3. 1Mustard
  4. 1Horseradish
  5. 1salt & pepper, to taste
  6. 1garlic powder, to taste
  7. 1minced chives

Cooking Instructions

30 mins
  1. 1

    Peel the eggs and cut them in half long ways.

  2. 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.

    A picture of step 2 of Dad's Deviled Eggs.
  3. 3

    Squirt in some mustard and stir to distribute.

    A picture of step 3 of Dad's Deviled Eggs.
  4. 4

    Add some horseradish and stir. Again, go easy. You can add more, if necessary, after the next step.

    A picture of step 4 of Dad's Deviled Eggs.
  5. 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.

    A picture of step 5 of Dad's Deviled Eggs.
  6. 6

    Taste for seasoning. Add more seasoning and/or horseradish, a little at a time, to your own preference.

  7. 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.

Reactions

Edit recipe
See report
Share

Cooksnaps (1)

Learn more about Cooksnaps

Comments

TeasaMarie
TeasaMarie @cook_2994244
I make these every year since I found them. I appreciate the recipe!
Guest

Written by

Maggie Conlon
Maggie Conlon @WarsawNan
on
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
Read more

Similar Recipes

More Recommended Recipes

  1. Instapot Creamy Pasta andreafwood
  2. Fruit Salsa loftus.greg
  3. California Farm Breaded Beefsteaks Hobby Horseman
  4. One Pot Rice Cooker Chinese Recipe- Chicken, Shiitake Mushrooms, Chinese Sausage jc.eeats
  5. Vietnamese Chicken Banana Flower Salad w/ Congee Soup| Cháo Gỏi Gà Bắp Chuối Quoc Nguyen | Chef Q
  1. Banana Protein Choc. Chip Bread/Muffins - Low Carb (3.6 NET carbs per serving) Great for pre-workout TeeMack
  2. Bananas Foster Baked French Toast carrie
  3. Bisquick waffles corinafulp
  4. Oinion-tastic! Hamburger With Homemade Fries nelsonlak158