Step 1 of 2
Arrange the eggs in a single layer inside a pot and submerge them under an inch of water. Bring the water to a boil, then cover the pot and shut off the heat. Let the eggs sit in the hot water for 15 minutes, then drain and rinse them under cold running water.
This is my standard way of making deviled eggs, and they always turn out wonderfully. The only variation is that I use 'Smokey' horseradish because it’s what I have on hand; it’s incredibly versatile and pairs well with pork or even mashed potatoes.
Super simple!