Basic Deviled Eggs

Directions:

  1. 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.
  2. Once eggs are completely cooled, peel and cut in half.
  3. Scoop out yolks into medium bowl, smash the yolks until no chunks are visible. Add the mayonnaise, mustard and horseradish sauce. Mix well.
  4. 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.

New Twists:

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

Ingredients:

12 Goldhen Large Eggs

¾ cup Burman's Mayonnaise

1 teaspoon Burman's Yellow Mustard

1 teaspoon Burman's Horseradish Sauce*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
15 minutes

Cook Time:
5 minutes (plus 2 hours to chill)

Total Time:
20 minutes (plus 2 hours to chill)


Servings:
12