Check Out This Fun Deviled Egg Recipe

Deviled Eggs as an AppetizerThe holidays are fast approaching and many families have already started creating a wish list of favorite dishes to include on their holiday dinner menu. One staple that often gets overlooked for its versatility is the deviled egg. Experience the true culinary greatness hidden in this egg-cellent dish we pulled from Good Housekeeping.

The first step to making any deviled egg recipe is boiling the eggs to perfection. It might seem like a no-brainer, but there is a method to creating a perfect boiled egg. First, fill a pot with about 4 quarts of water and add a pinch of salt, turn heat on high. When the water begins to boil, use a slotted spoon to lower 12 eggs into the water. Cook for 11 minutes and then transfer to a bowl filled with ice water. Shock the eggs for approximately 5 minutes. This process will make peeling the eggs a breeze. Set them aside and follow these instructions: 

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Horseradish Beet Deviled Eggs

This tasty recipe is simple to prepare and great for your holiday dinner! Here are the ingredients you’ll need to yield 8-12 eggs: 4 medium beets peeled and sliced, 2 cups of distilled white vinegar, salt, 3 tablespoons of mayo, ¼ cup of horseradish, and 1 tablespoon of Worcestershire sauce. 

To begin, in a medium-sized saucepan bring 8 cups of water, the beets, vinegar, and 1 tablespoon of salt to a boil. Once boiling reduce heat to a simmer and cook for 20 minutes, and then allow the contents to cool completely. 

Next, remove the beets and sit aside. Transfer the liquid to a gallon-sized, resealable freezer bag. Add 12 peeled, hard-boiled eggs to the freezer bag and place in a bowl sitting upright. Press the air out of the bag, submerge the eggs in the liquid, and seal the bag. 

Refrigerate for a minimum of 1 hour and then remove the eggs from the liquid, placing them on a paper towel. Blot each egg until completely dry and then set aside.   

Then, cut the eggs in half and remove the hard-boiled yolks and place them in a bowl. Add 3 tablespoons of mayo, ¼ cup of horseradish, 1 tablespoon of Worcestershire sauce, and ½ teaspoon of salt to the bowl containing the yolks. Mash all the ingredients together. 

Lastly, add contents to a piping bag and pipe into the beet-dyed halved boiled eggs. Garnish with fresh dill and serve! 

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