Recipe(tried): Deviled Eggs with Horseradish

DEVILED EGGS WITH HORSERADISH

6 hard-cooked eggs
1/2 cup Parmesan cheese
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons salad dressing or mayonnaise
1/2 teaspoon paprika
1/4 cup black olives, sliced

This is how I like to hard-boil or hard-cook my eggs. I put my eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, I turn off the heat, cover, and let stand for 20 minutes. When the timer goes off, pour out the water and add cold water to stop the cooking. Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half. Next step is to remove yolk and put into a small mixing bowl. With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise).

Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Picnicking & Tailgating: You may prepare Deviled Eggs ahead of time. When finished, take plastic wrap and cover eggs or place in a plastic container and seal. For the picnic, place eggs in a plastic container, seal, and place in ice chest. You may take out of ice chest, just before serving.