Zesty Deviled Eggs
I have been making these for years… I like deviled eggs and this recipe, with a little horseradish and Cheddar cheese in it, has a little twist to make it different. If I’m making a buffet I usually try to include deviled eggs… they go with virtually everything and they’re easy and cheap to make.
When you chop the fresh parsley…I use my mini chopper… it seems to get the parsley finer than I can hand chopping with a knife…. and I think the parsley needs to be finely chopped for this recipe.
If I can't find really finely shredded cheddar, I put it into my mini chopper for a few pulses.
In fact, I chop the parsley, cheddar cheese and egg yolks separately in the mini chopper dumping each into a bowl. Then I mix them up in the bowl and then dump them in the mini chopper again for a few pulses, it gets them very fine and well mixes... the finer the easier it is to put the mixture through a decorator bag or tool (if you use one).
For mayonnaise, I always use Hellmans… any brand will work… I just like Hellmans the best.
This recipe is easily cut in half if you want less eggs.
Try these.. they're delicious!
Recipe: Zesty Deviled Eggs
All you need:
12 eggs, hard boiled
1 cup finely shredded Cheddar cheese
4 tablespoons finely chopped fresh parsley
4 tablespoons mayonnaise, salad dressing or half-and-half
2 teaspoon prepared horseradish
1 teaspoon dry mustard
¼ teaspoon salt
½ teaspoon pepper
Tiny cooked shrimp, sliced olives, sliced pimentos or chopped parsley for garnish
All you need to:
Peel eggs and cut them in half lengthwise.
Pop out the yolks and put in a medium bowl.
Mash the yolks with a fork.
Add the Cheddar cheese, parsley, mayonnaise, horseradish, dry mustard, salt and pepper and mix thoroughly.
Using heaping teaspoons, fill the egg whites with the yolk mixture.
Sprinkle with paprika (optional).
Garnish with shrimp, sliced olives or sliced pimentos if desired.
Makes 24 servings.
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