Beef Horseradish Deviled Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Steps:

• Put eggs in a pan of cold water, covering the eggs by an inch.
• Set the pan over high heat and bring the water to a full, rolling boil.
• As soon as the water comes to a boil, remove the pan from heat and cover the pan.
• Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
• Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
• Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
• Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
• Chill until ready to serve.