Deviled Eggs with Tangy Mustard-Horseradish Kick

Ingredients

- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon minced sweet pickles
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon horseradish sauce
- 3 drops Tabasco sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon smoked paprika

Instructions

1. Boil the Eggs:
- Place the eggs in a single layer in a saucepan.
- Fill the pan with enough water to cover the eggs by about 1 inch.
- Heat the pot on high heat until the water begins to boil.
- Once boiling, cover the pot with a lid and turn off the heat. Let the eggs sit undisturbed for 12 minutes.

2. Cool and Peel:
- After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking and cool them, about 5 minutes.
- Gently crack and peel the eggs under cold running water for easier peeling.

3. Prepare the Filling:
- Slice each egg in half lengthwise and remove the yolks, placing them in a medium bowl.
- Use a fork to mash the yolks until smooth.
- Stir in the mayonnaise, yellow mustard, minced sweet pickles, Worcestershire sauce, lemon juice, horseradish sauce, Tabasco sauce, salt, and pepper until well combined.

4. Fill the Eggs:
- Using a piping bag or a spoon, fill each egg white with the yolk mixture.
- Ensure each egg white half is well-filled with the creamy mixture.

5. Garnish and Serve:
- Sprinkle the filled eggs with smoked paprika.
- Garnish with finely chopped fresh parsley for added color and flavor.
- Serve immediately or refrigerate for up to 1 day before serving.

Total Time

PT30M
30 minutes

Type of Dish

Snack

Keywords

Deviled eggs, Tangy snacks, Easy party appetizers, Egg recipes, Horseradish kick, Mustard eggs, Finger food, Picnic snacks, Protein-rich snack, Flavorful eggs

Recipe Yield

Feeds 4 adults

Calories

The total calorie count for this dish is approximately 540 calories.

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