Scallion and Horseradish Deviled Eggs

This is another one of those Family Favorites!  This has become my "signature" deviled eggs that I make for most every holiday meal in our home.  I hope you enjoy as much as we all do!

** Warning:  You will not make it to the dinner table with ALL eggs still in tact on the serving plate.

4 large eggs

2 Tablespoons regular or low-fat mayonnaise

1 teaspoon Dijon mustard

1 Tablespoon prepared horseradish

1-2 Tablespoons chopped scallions

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Paprika (optional)

Place eggs in a single layer in saucepan. Cover eggs with enough water so that there is about an inch covering the tops of the eggs.

Cover the pan and bring to a boil over high heat. Let the eggs boil for 6 minutes, then remove from heat and let eggs continue to cook in the hot water for another 10 minutes.  

Drain the hot water off the eggs and then run cold water over eggs until completely cooled.

To remove the shells, gently tap the eggs all the way around on a hard surface. Roll the eggs between your hands and then carefully peel away the shells.  

Cut the eggs in half lengthwise. 

Gently scoop the yolks out of each egg and place them in a small mixing bowl.

Mash the yolks with a fork.

Add mayonnaise, mustard and horseradish.

Stir until a smooth paste forms. 

Stir in chopped scallions, salt and pepper.

Using a teaspoon, stuff the egg cavities with the yolk mixture.

 

Sprinkle the eggs with paprika, if desired.

Serve at room temperature or chilled.

8 servings