Horseradish Deviled Eggs

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ingredients

  • 12 eggs
  • 1/3 c. mayonnaise
  • 1/4 c. horseradish
  • 1 Tbsp. Dijon mustard
  • salt and pepper to taste
  • paprika
  • 1/3 c. Mezzetta Sweet Bell Pepper Relish
  • *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Bring enough water to completely cover eggs to a boil (approximately 10 cups). Carefully add eggs, one at a time, to the boiling water (eggs at room temperature are less likely to crack when added to the boiling water). Bring water back to a boil. Once the water is boiling turn burner off, leaving pot on the stove, cover and let eggs steam for 10 minutes. After 10 minutes, remove eggs from the water and allow to cool.

Peel the eggs and cut lengthwise in half. Scoop yolks into a bowl and set the whites aside. Mash the yolks, add all the ingredients, except paprika. Blend well. Fill egg whites with the mixture. Sprinkle with paprika before serving.