I used a Korean Hot Mustard in this recipe. It has a fantastic flavor, but any hot mustard with a horseradish taste could be substituted. If using a substitute, add to taste.
Makes 10 deviled eggs.
Ingredients:
- 5 large eggs
- 4 Tbsp cream cheese
- scant tsp Korean hot mustard
- 1/4 tsp fresh lemon juice
- dash salt
- paprika
Directions:
- Place eggs in saucepan and cover with water.
- Bring to boil on medium heat. Cook 2 minutes. Remove from burner and cover. Allow to stand 16 minutes without opening pan.
- Rinse with cold water and place in refrigerator until cold.
- Cut eggs in half lengthwise. Remove yolks to a medium bowl.
- To the yolks, add cream cheese mustard, lemon juice and salt. Mash until smooth.
- Fill egg whites with the filling and smooth tops. Sprinkle lightly with paprika.
- Serve immediately or refrigerate for later. These are nice additions to bento boxes or lunchboxes.