Here in the northeast no backyard barbecue or family picnic is complete without a tray of creamy deviled eggs. It’s a popular appetizer that is enjoyed by everyone…young to old. It’s one of those finger-goods that goes great with grilled burgers, hot dogs, and chicken. Serve it right up with a bowl of potato salad and macaroni salad on the side.
When making them you’ll find many variations. Our family tends to like the classic best. We’re not fond of the recipes that add a bunch of garbage or spice to the recipe. In our book, simple is best.
Creamy and Delicious Classic Deviled Eggs Recipe
12 hard boiled medium or large eggs
1/2 cup reduced-fat mayonnaise
2 Tbsp. horseradish sauce
1 Tbsp. yellow mustard
1 tsp. granulated sugar
1/4 tsp. salt
paprika
Boil the eggs. Once cool remove the shells. Rinse under water. Slice in half lengthwise. Place yolks in a medium sized bowl and egg halves on a tray.
Mash yolks with a fork or potato masher. Stir in the reduced-fat mayonnaise, horseradish sauce, yellow mustard, granulated sugar, and salt. Stir until the mixture is creamy and spreadable.
Spoon the filling evenly into each egg half. Sprinkle paprika on top. Cover tray and refrigerate for 2-3 hours before serving.
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This truly is a classic recipe. It always is wanted at any get together, so someone in the family will be making it.
I love deviled eggs. My Nana made them for every holiday and party.I do not know why nobody in the family ever asked her for that recipe, the best I’ve ever had. I am going to give your recipe a try too.
I haven’t made these in a while and now after seeing this post I want to make them soon. I really want to try the horseradish sauce in the recipe I haven’t tried that before.
This is the way I make my eggs except I have never used horseradish in them. sounds interesting and I will try in the next batch
I am usually the one to bring the deviled eggs to gatherings. I don’t use horseradish in mine or sugar. I do add vinegar and sometimes just a touch of chipotle.