Make deviled eggs with irresistible flavor and I show you the best way to hard boil the eggs.
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Deviled eggs or stuffed eggs as they are sometimes called, are always an hit at any party. They are the one appetizer that always disappears first. Ever notice that? If you don’t grab one right away chances are you will miss out.
I used to think they were a lot of trouble to make and took a lot of time to prepare. But guess what? They absolutely are not.
This recipe is full of flavor that is irresistible. I think it’s the horseradish that does it. But you be the judge. To make this gluten free, make sure the horseradish and mayonnaise is gluten free.
Ingredients:
6 eggs
1/2 tsp white wine vinegar
1/4 cup mayonnaise, full fat version
1/2 tsp. mustard, any kind
3 Tbsp. red onion, minced
1 tsp. horseradish
salt and pepper to taste
paprika for a sprinkle on top
spinach or lettuce leaves
Directions:
Place 6, not super fresh eggs in a pan with cold water. Bring to a full boil and then cover the pan with a lid and turn off the heat.
After 17 minutes (18 if using extra large eggs) plunge the eggs under cold water to cool and stop the cooking process.
When completely cold, peel the eggs and rinse under cold water to remove any left over shells.
Slice each egg in half length wise. Place all the yolks in a medium mixing bowl and mash the yolks with a fork.
Add the mayonnaise, mustard and horseradish and stir until well combined. Stir in the vinegar and the red onion. Salt and pepper to taste. Stir again until everything is well combined and taste.
Adjust flavors if needed. Feel free to add more or less of any of the ingredients to suit your taste.
Place the egg filling in either a decorator or plastic bag (then snip off a corner). Cover a serving dish with lettuce or spinach leaves and place the egg white halves on top.
Fill each egg halve with egg yolk mixture and sprinkle with paprika if desired.
Remember not to leave these out more than 2 hours at a time unrefrigerated (although I doubt they would last that long.)
These are a must have the next time you are entertaining. The other thing I like is that they are an easy appetizer to prepare as you can make them a day ahead to free you up to do other things for your party.
Try them and let me know what you think. Leave me a comment below. I would love to hear from you!
Enjoy!
Rockin Robin
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Video Rating: 4 / 5
If you have fresh eggs you can still use them you just have to boil the hot
water on the stove BEFORE you put the eggs in the pot and you have to add a
couple tablespoons of baking soda to the water before GENTLY placing the
eggs in the water with a slated spoon and let them boil for 14 minutes.
Just a tip for anyone who uses their own fresh eggs that has their own
chicken because it’s really frustrating when they never peel pretty.
Would omitting the mayonnaise change the flavor?
I just don’t like mayonnaise and maybe I can find a substitute.
I got the 666th like. lol
You definitely made this look easy, with Thanksgiving coming up I’m making
like a million of these with this recipe, looks delicious
These took like very nice eggs, YUM! :D
After searching for 45 minutes, I found this recipe. Most videos are
similar, but this one seems genuine and “user friendly”. I’ve decided to
use this recipe.
that minced onion is bad taste for the eggs!
Gonna try these today for a party tonight of 15. Thanks alot for the great
video that you made for us. Happy Holidays from Malta.
This is the first vid I’ve seen of you. You are so authentic and one just
gets the impression of your honesty and integrity. A pleasure!
Thank you for the video!!! it looks great.
I’m so gunna make this!!!
This looks delicious. This is one of my favourite dishes. Next time I’m
making it,I’ll add the paprika and use the spinach leaves underneath. Very
creative
Your recipe’s amazing I added sriracha to it which made it even better
Very nicely explained and cooked. Thankyou.
Now that’s an easy way to make a great dish.
Awesome video. I really liked your suggestions for the lettuce/spinach
leaves (always wondered the purpose for leaves) and utilizing the zip lock
as a pastry bag. Thanks so much!
this video is soooo kool…..
Thank you SO much for this.
I had to improvise the red(onions) with the white… and the horseradish
with hot sauce and ranch dressing… the salt with sea salt… and the
pepper with lemon pepper seasoning
But it came out very good
Thank you again 🙂
Mmmmm…
I LOVE IT!!!
this is the recipe that i was looking for a very long time..all i know that
the topping was just a thousand island dressing…now i know..thank you so
much for this video… i’ll definitely try this on my father’s
birthday…clap! clap! clap!
Robin…U Are An Amazing Instructor…I Like How U Take Ur Time To Explain
Ur Recipes In Detail. This Recipe Looks Great !! Thank U So Much For
Sharing Ur Knowledge On Ur Take Of Amazing Deviled Egges!! And All I Have
To Say Is ” Keep On Rocking Robin; Ur Great” God Bless U Always !!
Glad I just ate dinner, or I’d be starving right now!!! They look so GOOD,
Robin!! thanx 4 posting!!
I use a pasta cooker with a colander insert to cook my eggs, cover them
with cold water, add a little white distilled or cider vinegar, bring just
to a boil, remove from heat, let sit for 10-15 minutes, lift colander from
pot, and plunge them into ice water bath till cool enough to handle
what a loooooong way to cook some eggs.
where did you buy the decorator/plunger/icing think?