Dad's Deviled Eggs

1. 1

   Peel the eggs and cut them in half long ways.

2. 2

   Pop the yolks out into a small mixing bowl and smash them up with a fork.

3. 3

   Stir in a bit of salt, pepper and garlic pepper.

4. 4

   Just a little; you can add more later.

5. 5

   Squirt in some mustard and stir to distribute.

6. 6

   Add some horseradish and stir.

7. 7

   Again, go easy.

8. 8

   You can add more, if necessary, after the next step.

9. 9

   Now add the mayonnaise and stir well to combine all the ingredients.

10. 10

    Unfortunately, in case you're looking at the photos for approximate amounts to use, I didn't follow my own advice, and I put in too much mayo.

11. 11

    The mixture was too loose when I stirred it up.

12. 12

    (It was late, I was tired.).

13. 13

    So I had to boil more eggs and add those yolks to the mix.

14. 14

    Don't repeat my mistake.

15. 15

    It's a drag.

16. 16

    Taste for seasoning.

17. 17

    Add more seasoning and/or horseradish, a little at a time, to your own preference.

18. 18

    Spoon or pipe the filling into the egg whites and sprinkle with minced chives.

19. 19

    I also like to top them with black olive halves, but I had none on hand.

20. 20

    Store in a covered container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.