Zesty Deviled Eggs

1. 1

   Cut peeled eggs lengthwise into halves.

2. 2

   Slip out yolks; mash with fork.

3. 3

   Mix in salt, mustard, pepper, mayo, cheese and parsley or horseradish.

4. 4

   Fill whites with egg yolk mixture, heaping it lightly.

5. 5

   Arrange eggs on large serving plate.

6. 6

   Cover and refrigerate no longer than 24 hours.

7. 7

   Each egg half can be garnished with cooked shrimp, rolled anchovy fillet or sliced pimento-stuffed olive before serving.

No additional tips available.