Zesty Deviled Eggs with Cheddar and Horseradish

I'm guessing you might have a few dozen extra hard boiled eggs this weekend... If you're thinking about trying something new this Easter, these Zesty Deviled Eggs were really different! Finely shredded cheddar cheese, horseradish and dry mustard are the zesty ingredients, mayo is the binder. I decided a little slice of grape tomato for garnish would play nicely with the horseradish, and look pretty:@)

I will say, even in my self declared "year of parsley", this recipe does call for a lot... You might want to cut back a bit.

While paprika is an optional ingredient, I do highly recommend sprinkling it on top.

And oh yes, I'm adding the bacon label to this post, it's a natural for this combo!
These eggs are best eaten the day they're made.

A few fun ideas for easily decorating deviled eggs for Easter can be found HERE.

Zesty Deviled Eggs-from Cooking Tip of the Day-please stop by to see her method of making them
12 eggs, hard boiled, cut in half and yolks popped out
1 C cheddar cheese, finely shredded
4 Tblsp fresh parsley, finely chopped-I'd use less
4 Tblsp mayonnaise-I used a bit more
2 tsp prepared horseradish
1 tsp dry mustard
S&P to taste
bacon, cooked and crumbled-optional-my suggestion
paprika for sprinkling on top-optional-but recommended
Tiny cooked shrimp, sliced olives, pimentos, parsley, etc for garnish

1. Mash yolks. Thoroughly mix in the cheese, parsley, mayo, horseradish, mustard and S&P. 
2. Fill the whites with the yolk mixture. 
3. Sprinkle with paprika and garnish as desired.

Eat well and have a happy day:@)