J-S Horseradish Deviled Eggs

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 teaspoons Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Paprika for garnish

Directions

1. Place eggs in a saucepan and fill the pan with enough cold water to cover the eggs.
2. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.
3. Remove the eggs from the heat and place them in a bowl of cold water to cool. Once cool, peel the eggs and cut them in half lengthwise.
4. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork.
5. Add the mayonnaise, horseradish, mustard, vinegar, Worcestershire sauce, garlic powder, salt, and pepper to the mashed yolks and mix until everything is combined and creamy.
6. Spoon the mixture into the egg whites and sprinkle with paprika for garnish.
7. Refrigerate for at least 30 minutes before serving.

Interesting Facts

• Deviled eggs have been around since ancient Rome.
• The origin of the name “deviled” is unclear, but it is thought to refer to the spiciness of the dish.
• Horseradish is a root vegetable that has a strong, spicy flavor.