Make deviled eggs with irresistible flavor and I show you the best way to hard boil the eggs. Visit: http://cooking-mexican-recipes.com/More-Recipes!My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin 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 eggs1/2 tsp white wine vinegar1/4 cup mayonnaise, full fat version1/2 tsp. mustard, any kind3 Tbsp. red onion, minced1 tsp. horseradishsalt and pepper to tastepaprika for a sprinkle on topspinach 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==================================Click below to SUBSCRIBE for more videos:http://www.youtube.com/subscription_center?add_user=cookingmexicanrecipe=========================================================Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
