Horseradish Deviled Eggs
Horseradish Deviled Eggs are a tangy version of classic egg dish with a bite! This is a unique appetizer that will have your taste buds singing.
I may earn commissions for purchases made through links on this post.
HORSERADISH DEVILED EGGS RECIPE
We recently went to a restaurant in Miami and the waiter was raving about their deviled eggs. Not really something I would think would be popular at a fancy restaurant.
Their version had horseradish in them for a little bite. Ground mustard was also in their eggs as opposed to the traditional prepared mustard or Dijon.
I had to make them at home!
HOW TO MAKE DEVILED EGGS
- Cut each egg in half lengthwise. Remove the yolks and put them in a bowl.
- Mash the yolks with a fork. Add the mayonnaise, horseradish, dill, and mustard. Add salt and pepper to taste.
- Spoon the filling into the egg white shells. Sprinkle with paprika. Chill until serving.
HOW TO SERVE THESE
An egg plate is often used to serve these but if you don’t have one a regular plate will do. You can also use mini cupcake liners to hold each egg on a plate so they don’t slip around.
OTHER EGG RECIPES:
- Confetti Bacon and Hash Brown Casserole
- Martha’s Breakfast Casserole
- Deviled Egg Spread
- Cheesy Overnight Bacon and Egg Casserole
- Bacon, Asparagus Frittata
- Bacon, Egg, and Potato Skillet
- Overnight Ham and Cheese Enchiladas
- How to Boil an Egg
Horseradish Deviled Eggs
Horseradish Deviled Eggs are a tangy version of deviled eggs. This is a unique appetizer that will have your taste buds singing.
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1/2 teaspoon chopped dill
- 1/4 teaspoon ground mustard
- salt and pepper to taste
- paprika for sprinkling
Instructions
- Cut each egg in half lengthwise. Remove the yolks and put them in a bowl. Mash the yolks with a fork. Add the mayonnaise, horseradish, dill, and mustard. Add salt and pepper to taste.
- Spoon the filling into the egg white shells. Sprinkle with paprika. Chill until serving.
Notes
Source: Taste of Home
These are so good! My husband’s favorite!
AW good!
Really good egg recipe… Although I’m not sure if I actually followed the recipe written here. There are so many ads, they keep blocking the recipe ingredients and make the page really slow and clunky. Seriously, even trying to type this comment, I’m being knocked around by freaking ads! I couldn’t really read the actual important stuff with all extra junk. The eggs I made turned out good, though, just frustrating.
Added a little lemon juice and sprinkled old bay instead of just paprika for pseudo-bloody mary eggs.
yum
I’m not a fan of mustard or relish so these sounded amazing! I made them exactly as is and my family went crazy over them. Just enough zip without being too spicy.
Awesome to hear!
Try this Horseradish and jalapeño deviled egg receipe using 12 eggs. Make sure you add the eggs to the pan after the water comes to a boil for ten to 12 minutes. Peeling becomes much easier after doing this and cooling with cold water for a few minutes. Peel and slice the eggs placing the yolks in a bowl. Mash yolks until lumps removed. Add one part mustard to three parts horseradish to taste and mix until smooth. Mix in one cup of sliced or chopped jalapeños (proportion to taste ). Add one half cup of chopped crisp sweet pickles for added taste and crunch. Add one tablespoon Splenda and mix all together until smooth mix is achieved. You might add a small amount of jalapeño juice until desired texture is achieved. Fill egg cavity with filling. Top off with sliced olives or bacon bits , sprinkle with cayman pepper. For a little added kick, place a thin strip of horseradish sauce along the top of the finished eggs. Eggs burst with flavor and all our guest love them.
Thanks for the tips Ron!
This is my kind of deviled egg! I’m going to have to try these soon!
Paige
http://thehappyflammily.com
Yay me too!