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

Puddin Place Eggs

This is a great egg dish to serve for a brunch and it is soooo easy!  I make it on a lot of Sunday mornings because it only takes about 10 minutes to prep and then I can get ready for church while they are baking.  I don't have to stand in the kitchen and "cook" breakfast!

Your guests will think you went to a lot of trouble to fix these because they look and taste really special!!

6 Canadian bacon slices

1  1/2 cups (6 oz.) shredded mozzarella cheese

6 large eggs

½ tsp. salt

½ tsp. coarsely ground pepper

¾ cup whipping cream

¼ tsp. paprika

3 English muffins, split and toasted (optional)

 

Place 1 slice of Canadian bacon on bottom of 6 (6-oz.) lightly greased ramekins or custard cups.

Sprinkle ¼ cup cheese on top of Canadian bacon in each ramekin, and push cheese against sides of ramekin, making a well in the center of cheese.

  

Break 1 egg into the center of each well.

Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over top of each egg. 

Sprinkle each evenly with paprika.

Place ramekins on a baking sheet.

Bake at 350 degrees for 20-25 minutes or until egg is cooked to desired doneness. 

Serve with toasted English muffin halves, if desired.

 **Note:  I served mine over toasted homemade Sourdough Bread. YUM!!