We’ve had some pretty fantastic deviled eggs. In Memphis, we noshed on ones with smoked turkey, or was it quail? Or maybe foie gras and caviar eggs… To be honest, we think those fancy concoctions are all fine and good, but deviled eggs are just dandy without all the fuss. Since my wife isn’t a mayonnaise lover, we like using a strong mustard and some horseradish. Sometimes, I’ll throw in some diced pickle. But normally we only use a few ingredients. Here’s our latest and greatest.
- A dozen hard-boiled eggs, cut lengthwise
- 1/2 cup mayonnaise
- 1/4 cup mustard, we used a spicy yellow, but a grain or Dijon will do
- 2 tbsp or more horseradish sauce
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 tbsp fresh chopped parsley
Using a fork to mash the yolks, mix yolks, mayonnaise, mustard and horseradish until incorporated. Season with salt and pepper. Stir in red pepper flakes. Using a spoon or piping bag fill egg whites. Be stingy, you can always go back and top off the skimpy ones. Garnish with paprika and fresh parsley. Refrigerate until ready to serve.