Zippy Deviled Eggs
What to do when you’re invited to a potluck where dairy will likely be an ingredient in many of the dishes…and you can’t eat dairy? That was my conundrum recently, and the perfect answer was…drum roll please….deviled eggs!
In my case, this simple, protein-filled, gluten-free, and dairy-free offering has an added bonus. I love them. The Man of Steel hates them. So taking them to a potluck means I get to chow down on something tasty without making Mr. Steel feel bad.
Here’s the recipe I use for deviled eggs with some zip in their doodah.
Zippy Deviled Eggs
8 eggs
1/4–1/2 cup mayonaise
1 tablespoon mustard
1 teaspoon horseradish
salt and pepper to taste
Put 8 eggs in a saucepan and cover with cold water. Place on burner and bring to a boil. Turn off burner, put lid on saucepan, and let sit for 20 minutes. Place saucepan under faucet and turn on cold water until the water in the pan is cool.
Peel eggs while still warm. Slice in half lengthwise. Put yolks in a small bowl. Place white halves in a shallow pan.
Mash the yolks with a fork until lumps are gone. Stir in mustard and horseradish. Stir in mayonnaise, a couple tablespoons at a time, until desired consistency is reached. Add salt and pepper to taste.
Scoop yolk mixture into egg white halves. Cover and refrigerate until time to serve them.
