Deviled Eggs (Romanian Ovă Umplute)

Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute. They do not take the credit for coming up with deviled eggs, but they do make them a little differently. We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal. What makes Romanian deviled eggs different is the use of horseradish and minced white onion. It adds a lovely little kick to the bite. We also made some with the addition of ham which was also lovely. These would be excellent for just about any occasion.

12 large eggs
2 tsp. horseradish
1 tsp. Dijon mustard
3 Tbsp. mayonnaise
½ medium white onion, finely minced
sea salt
black pepper, freshly ground

Put the eggs is a pot of cold water.

Bring to a boil then reduce to simmer for 20 minutes.

Drain the water and run very cold water over the eggs for a few minutes.

Peel the eggs and cut in half, lengthwise.

Pop out the yolks into a bowl, mash them with a fork. Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency. Add salt and pepper to taste.

Fill each half of the egg white with the mixture. Garnish with parsley.

Makes 6 servings.