July 10, 2010
Spicy Deviled Eggs
12 hard boiled eggs – peeled
1/2 cup mayo
1 tablespoon dijon mustard
1/4 cup shredded cheddar cheese
1 jalapeno pepper – finely minced
1 minced green onion stalk
1 tablespoon dried or fresh chopped parsley
1 tablespoon prepared horseradish
salt & pepper to taste
cayenne pepper to sprinkle on top.
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, parsley and horseradish. Mix well. Salt and pepper to taste.
2. Spoon or pipe the filling back into egg white. Sprinkle tops with cayenne pepper.
3. Cover and refrigerate at least one hour before serving.