Horseradish Deviled Eggs

Yield: 1 dozen

Ingredients

check hard-cooked eggs 6 hard-cooked eggs

check mayonnaise 1/4 cup mayonnaise

check prepared horseradish 1-2 tablespoons prepared horseradish

check dill weed 1/2 teaspoon dill weed

check ground mustard 1/4 teaspoon ground mustard

check salt 1/8 teaspoon salt

check Dash pepper Dash pepper

check Dash paprika Dash paprika

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Directions:

Cut eggs in half, lengthwise. Remove yolks; set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.

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