Festive 4th of July Deviled Eggs

If you are hosting the 4th of July party this year and want some 4th of July appetizer recipes that are a cinch to make, then you are in luck! You can serve these deviled eggs and watch them fly off the plate.

Note: deviled eggs are very flexible. You can switch them up with fusion flavors. For example, use olive oil, basil, finely minced spinach and feta as a Greek-influenced filling.

Makes 24 deviled eggs.

12 eggs
1/2 cup salad dressing or mayonnaise
1-1/2 tbs. Worcestershire sauce
2-3 tbs. horseradish or horseradish sauce
1 tbs. mustard (optional)
2 drops hot pepper sauce, or to taste
salt and pepper to taste
1 tsp dry dill
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish


Begin by putting the eggs into a deep pan filled with enough water to cover them completely plus one inch. Bring the pot to a full rolling boil. Continue boiling for five minutes. Turn off the flame and let the eggs sit for five more minutes before peeling and cooling completely. Note that chilling the eggs makes them easier to handle for stuffing.

Slice the eggs in half lengthwise. Remove the yokes and put them into a small mixing bowl. Mash the yolks with a fork with all the other ingredients until well incorporated. Now you can either spoon the mix into the egg whites or to be fancy, put the blend in a plastic food storage bag and snip one corner off. You now have a serviceable piping bag!

Put a bit of parsley and paprika on top to finish the dish. Viola! One of the easiest 4th of July appetizer recipes ever.

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