Mom’s Deviled Eggs
Deviled eggs are an old-fashioned favorite at parties and picnics. This version is made with toasted garlic and horseradish.
Serves: 16Hands-on: 15 minutesTotal: 6 hoursDifficulty: Easy
- 8 eggs
- 1 Tbsp. butter
- 2 cloves garlic
- 5 Tbsp. sour cream
- 2 Tbsp. Dijon mustard
- 1 Tbsp. prepared horseradish
- ½ tsp. paprika
- Place eggs in large saucepan and cover with cold water. Bring to a hard rolling boil over high heat. Cover and immediately remove from heat. Let stand for 12 minutes, then place pan in sink. Run cold water into pan until eggs are cold. Peel eggs and refrigerate.
- Meanwhile, melt butter in small saucepan. Toast garlic in butter for 4–5 minutes, or until golden. Remove and cool, then mash garlic into a paste.
- Cut eggs in half and carefully remove yolks; place in small bowl. Add garlic, sour cream, mustard, horseradish, and paprika and beat for 4–5 minutes until very smooth. Stuff egg whites using a pastry bag or a spoon, then chill, covered, for 4–6 hours. Sprinkle with paprika before serving.