Zippy Deviled Eggs! Guest Post by Grace

Zippy Deviled Eggs

Deviled Eggs, the side dish we all know and love for family picnic and holiday gatherings in Spring has been around since ancient Rome. The first reference to the name “deviled eggs” was recorded in print around 1786. There are lots of variations but they probably came to be known by this name because frequently hot sauce or spicy seasoning was added. Of course what deviled egg is complete with out the traditional red sprinkles of paprika over those yellow hard boiled centers in the deviled eggs.

Traditionally they are served as a side dish but some cultures serve them as part of the main dish. I love putting a couple of deviled eggs on top of a salad to add variety.

I do like mine a bit zippy so I have come up with my own recipe for deviled eggs.

Deviled Eggs

Ingredients
1 Dozen Hard Boiled Eggs
1/2 cup of mayonnaise
2 tsp of brown mustard
1 Tbls of horseradish or horseradish sauce
1 small onion
black pepper

Directions
Boil 12 eggs and set a side to cool.
Peel hard eggs and slice length wise and scoop out yoke in a separate bowl. Use fork to crumble the yoke.
Place hard boiled egg whites on plate.
Place a 1/2 cup of mayonnaise in the food processor put lid on processor after inserting the shredder blade. Take one small onion and shred in food processor.

Place in a bowl with mustard, horseradish, crumbled hard boiled egg yokes and stir together.

Take a spoon and fill each of the hard boiled white egg cavity with mixture.
It is now ready to eat or you can put in refrigerator for when your ready to serve

Note
If you don’t have a food processor then grate the onion over the bowl of mayonnaise. The onion juice gives the mayonnaise a great taste. Also horseradish may be decreased or increased according to taste.

Grace Hodgin writes tips and techniques for grandparents to bond with their grandchildren and also offers them help with technology on her blog at Blessedelements.com/create.