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Ingredients30 m servings 139 cals
Original recipe yields 12 servings (24 deviled eggs)
- 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.
- Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.
Per Serving: 139 calories; 12.3 g fat; 1 g carbohydrates; 6.4 g protein; 189 mg cholesterol; 178 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made as written and I loved the simplicity of these. Horseradish and dill are always a plus for deviled eggs in my book. Great recipe!