Horseradish Cream Cheese Deviled Eggs

1. 1

   Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

2. 2

   Cut each egg in half lengthwise; place yolks in a bowl. Mash yolks with a fork; stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.

3. 3

   Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with chili powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.