Deviled Eggs

When I was growing up, I loved deviled eggs – I could eat a half-dozen easily by myself, and then afterwards I would just feel ill.  It never stopped me the next time they were available though, I would down as many as I could, and the same thing would happen.  They just go down so easily, you don’t realize how filling they are.  My kids both LOVE hard-boiled eggs.  When they were little they stuck mostly to the whites, but as they have grown, they have also grown to like the yolk.  I swear that should just be part of my weekend routine to make a dozen hard-boiled eggs to keep in the refrigerator, but I really can’t cram one more thing in…

For some reason I was craving deviled eggs, and I decided that since the kids love their hard-boiled eggs so much, that they would love a little extra zing to them – especially if I decorated them nicely.  Well, this experiment didn’t go over very well with the kids.  They took one bite, and neither one of them wanted any more.  Good thing my husband and I loved them so much, and my teenage cousin who is living with us this year – there really isn’t anything she doesn’t like, so she helped us out as well.  So – feel free to try this experiment in your home, but don’t say I didn’t warn you – or maybe you will get lucky – but then you won’t get to eat them all yourself…


  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 2 teaspoons prepared white horseradish
  • Sliced  chives
  • Smoked Paprika


Slice eggs lengthwise in half and spoon yolks into a bowl.  Mash yolks with a fork, then stir in the mayonnaise. Add  horse-radish and a pinch of salt. Spoon or pipe mixture into each egg white.

Garnish each egg with smoked paprika and chives.

For a printer-friendly version of this recipe, please click here:  Deviled Eggs

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