Grandpa Cooley'S Angry Deviled Eggs – a delicious recipe with eggs, mayonnaise, horseradish, yellow mustard, sugar, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
2
Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
3
Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
4
Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.
543
kcal
Calories
41
g
Fat
6
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 large eggs, 1/4 cup mayonnaise, 2 -3 tablespoons prepared horseradish, 2 teaspoons yellow mustard, and more.
Yes, Grandpa Cooley'S Angry Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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