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© Sunshine Urbaniak

Deviled Eggs with Horseradish

Feb 1, 2020 | Sides

I love putting a spin on classic deviled egg recipes. For this recipe, I simply added horseradish but boy does it make a big impact. It adds just enough heat for a “Whoa, I wasn’t expecting that!” reaction from guests. Adjust the amount of heat by adding more or less horseradish. Enjoy!

Deviled Eggs with Horseradish

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time30 mins

INGREDIENTS

6 Eggs
3 tbsp Mayonnaise
1 tbsp Horseradish
1 tbsp Relish, sweet
½ tsp Dijon Mustard
½ tsp White Vinegar
tsp Salt and Pepper
Radish slices and parsley for garnish

DIRECTIONS

1

Hard boil the eggs. Fill a medium saucepan with a steamer with water. Cover and bring to a boil. Add eggs and steam for 12 min. Add eggs to ice water and let cool, about 10 min.

2

Crack egg shells and carefully peel. Rinse off with cold water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

3

Mash the yolks into a fine crumble using a fork then add the mayonnaise, horseradish, relish, dijon mustard, vinegar, salt, and pepper, and mix until smooth. Spoon egg filling into a piping bag with large tip and evenly squeeze about a tablespoon into each egg white. Top with sliced radish and fresh parsley.

Ingredients

 6 Eggs
 3 tbsp Mayonnaise
 1 tbsp Horseradish
 1 tbsp Relish, sweet
 ½ tsp Dijon Mustard
 ½ tsp White Vinegar
  tsp Salt and Pepper
 Radish slices and parsley for garnish

Directions

1

Hard boil the eggs. Fill a medium saucepan with a steamer with water. Cover and bring to a boil. Add eggs and steam for 12 min. Add eggs to ice water and let cool, about 10 min.

2

Crack egg shells and carefully peel. Rinse off with cold water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

3

Mash the yolks into a fine crumble using a fork then add the mayonnaise, horseradish, relish, dijon mustard, vinegar, salt, and pepper, and mix until smooth. Spoon egg filling into a piping bag with large tip and evenly squeeze about a tablespoon into each egg white. Top with sliced radish and fresh parsley.

Deviled Eggs with Horseradish

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Deviled Eggs with Horseradish
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