Devilish Eggs

  • 1 Dozen Eggs
  • 1-2 tsp. Horseradish
  • 1-2 tsp. Yellow Mustard
  • ¼ Cup Miracle Whip
  • 1 Medium Dill Pickle diced
  • Hot Sauce
  • Salt & Pepper to Taste


Place the 12 eggs into a heavy sauce pan and fill with water to cover. Bring eggs to a boil. Boil for 5 minutes. Removed from heat and let eggs rest in the water for 20 minutes. Pour out water and add cold water to cover eggs. Refrigerate for 30 minutes. Remove eggs from water. This is a fail safe way to make the perfect hard-boiled egg. The yolks turn out nice and creamy and yellow with no “greying” of the yolks. The eggs are also easy to peel.

Peel the eggs, slice in half (see picture) and remove the yolks into a small mixing bowl. Place the whites of the eggs on a platter.

With a folk, mash the yolks to a smooth consistency. Add the rest of the ingredients to the yolks and mix. Adjust the horseradish, yellow mustard and hot sauce. Add salt and pepper to taste. Fill the whites of the eggs. Sprinkle with paprika and chopped chives




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