Cooking Classics: Horseradish Deviled Eggs

Cooking Classics

The Technique

Horseradish Deviled Eggs 

From barbecue favorites including smoky ribs, & pulled pork to tempting grilled specialties such as chicken skewers & steak kabobs, nothing quite beats a good selection of tempting Southern-style side dish classics to complete a carefully curated summer party menu. Horseradish Deviled Eggs are simple to make & use just a handful of everyday staples in order to prepare the crowd-pleasing must. Although a pastry bag fills the egg white shells effortlessly, a simple teaspoon offers a more casual approach. Learn how to boil eggs & look to The Basics: How To Make Deviled Eggs for compressive instruction & visuals for preparing a batch. Plan to include Horseradish Deviled Eggs for your next outdoor gathering.

Horseradish Deviled Eggs
makes 2 dozen

12 hard-cooked eggs
5 to 6 Tbsp mayonnaise
2 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1/4 tsp kosher salt
Paprika & freshly ground pepper

Cut the eggs in half & remove the yolks. Mash the yolks well in a medium bowl with a fork. Whip in the mayonnaise & the mustard with a fork. Stir in the horseradish & the salt. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Sprinkle with paprika & pepper just before serving.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

 How To Boil Eggs

Deviled eggs make ritzy lunch salad additions plus they pack in a bit of filling protein. Consider skipping salad dressing & drizzle with a fresh burst of lemon juice instead. Hard-cooked eggs are the first step in making a batch of this side dish favorite. The key point to avoid is that the eggs must not be shocked in ice water before peeling them. It’s a sure fire way to ensure the shells aren’t going to budge.

The Technique

Place the eggs in a single layer in a 4-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over high heat. Cover them with the lid, turn off the heat & let the eggs stand 10 minutes. Remove the lid & drain in a colander. Place the eggs back into the saucepan. Shake it good so they crack all over, then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge the eggs into an icy water bath to stop the cooking process. Proceed with recipe instructions as directed.

The Tune
“Easy To Love” Billie Holiday

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