Horseradish Deviled Eggs
A classic deviled eggs recipe with a twist using expired horseradish. The eggs are cooked thoroughly to ensure food safety.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon expired horseradish
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh parsley, for garnish
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
Remove the eggs from the heat and transfer them to an ice bath to cool for 5 minutes.
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, expired horseradish, Dijon mustard, salt, and pepper. Mix well.
Spoon or pipe the filling back into the egg white halves.
Sprinkle with paprika and garnish with fresh parsley.
Refrigerate for at least 30 minutes before serving.