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Deviled Eggs with Horseradish

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"Deviled eggs with a horseradish kick."
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30 m servings 139 cals
Original recipe yields 12 servings (24 deviled eggs)

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  1. Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
  2. Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Nutrition Facts

Per Serving: 139 calories; 12.3 g fat; 1 g carbohydrates; 6.4 g protein; 189 mg cholesterol; 178 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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