If you’ve been following this blog over the last few years, you may have noticed that I often post deviled egg recipes sometime between Easter and Independence Day. Sometimes, I sneak two of them into that time frame. This is one of those times. I can’t help it. I LOVE deviled eggs! I can’t get enough of them and obviously, based on the varieties I have posted, I like to experiment with different filling combinations.

I don’t remember how old or what the occasion was when I had my first deviled egg. Maybe it didn’t make that big an impression on me at the time. I also don’t remember when I started to enjoy eating them or when I decided to try my hand at it. All I know is that if they are being served, I will be eating them. And if I am hosting a gathering at this time of year, I will be experimenting with a new version prior to the event in the hopes of finding another recipe to add to my deviled egg collection. Here is the recipe Eric, Andrew and I all preferred out of the four I tried in the most recent taste testing batch.

Horseradish Deviled Eggs

Horseradish Deviled Eggs (adapted from tasteofhome.com) Makes: 6 servings, Total Time Required: 35 minutes plus chilling time

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1/2 teaspoon dill weed
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• dash of pepper

Directions:

Place the eggs in a medium saucepot, cover them with water and bring them to a boil over high heat. Reduce the heat to medium and cook the eggs for 15 minutes. Remove the pot from the stove, pour off the water and run cold water over the eggs to halt the cooking process. Let the eggs sit in cold water until they are cool enough to handle.

Hard boil the eggs.

Peel the shells off the eggs then cut them in half lengthwise. Remove the yolks to a medium bowl and set the whites aside. Mash the yolks well and add the mayonnaise, horseradish, dill, mustard, salt, and pepper to the bowl.

Combine the yolks with the remaining ingredients.

Mix the filling ingredients together well. Spoon the filling into the egg whites.

Fill the whites.

Refrigerate the eggs until serving. Garnish with some fresh dill, fresh parsley or paprika if desired.

Ready for the celebration!

Gotta start Summer off with some deviled eggs!  ~Linda

Horseradish Deviled Eggs (adapted from tasteofhome.com) Makes: 6 servings, Total Time Required: 35 minutes plus chilling time

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1/2 teaspoon dill weed
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• dash of pepper

Directions:

Place the eggs in a medium saucepot, cover them with water and bring them to a boil over high heat. Reduce the heat to medium and cook the eggs for 15 minutes. Remove the pot from the stove, pour off the water and run cold water over the eggs to halt the cooking process. Let the eggs sit in cold water until they are cool enough to handle.

Peel the shells off the eggs then cut them in half lengthwise. Remove the yolks to a medium bowl and set the whites aside. Mash the yolks well and add the mayonnaise, horseradish, dill, mustard, salt, and pepper to the bowl. Mix the filling ingredients together well. Spoon the filling into the egg whites. Refrigerate the eggs until serving. Garnish with some fresh dill, fresh parsley or paprika if desired.