Basic Deviled Eggs
- Place eggs in a medium pot, cover with water and bring to a boil over high heat. Boil for five minutes, then remove from heat. Allow to sit for 15 minutes, then drain water and cool.
- Once eggs are completely cooled, peel and cut in half.
- Scoop out yolks into medium bowl, smash the yolks until no chunks are visible. Add the mayonnaise, mustard and horseradish sauce. Mix well.
- Either pipe the mixture into the egg hollows with a piping bag or scoop it with two spoons evenly distributing the amount among the hollows. Can be refrigerated overnight and served the next day.
Crunchy: Mix with crumbled bacon.
Tangy: Mix with diced-up shrimp, served with a dollop of cocktail sauce.
Savory: Mix with canned chopped mushrooms.
Spicy: “South of the border” deviled eggs with black beans, diced tomatoes and hot sauce.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
12 Goldhen Large Eggs
¾ cup Burman's Mayonnaise
1 teaspoon Burman's Yellow Mustard
1 teaspoon Burman's Horseradish Sauce
5 minutes (plus 2 hours to chill)
20 minutes (plus 2 hours to chill)