Horseradish-Cream-Cheese Deviled Eggs

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 tablespoons cream cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Paprika for garnish (optional)

Directions

1. Place eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and rinse eggs with cold water.
2. Peel eggs and cut in half lengthwise. Carefully remove the yolks and place in a medium bowl. Set egg whites aside.
3. Mash the yolks with a fork. Add mayonnaise, horseradish, cream cheese, mustard, salt, and pepper. Mix until well combined.
4. Spoon or pipe the yolk mixture into the egg whites. Garnish with paprika, if desired.
5. Serve immediately or chill in the refrigerator until ready to serve.

Interesting Facts

• Deviled eggs are a classic appetizer that can be served at any special occasion or just as a snack.
• You can make deviled eggs ahead of time and store them in the refrigerator for up to 2 days.
• This recipe can easily be doubled or tripled for large groups.
• Feel free to adjust the amounts of horseradish and cream cheese to your own preference.