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Horseradish Deviled Eggs


Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.

Ingredients

  • 12 hard-boiled large eggs, peeled, halved lengthwise
  • 2 tablespoons prepared horseradish
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup fine fresh breadcrumbs

Recipe Preparation

  • Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.

  • Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.

  • DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.

Recipe by Evoe at Pastaworks in Portland OR,

Nutritional Content

24 servings, 1 serving contains: Calories (kcal) 60 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 110 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 90Reviews Section

Recipe Summary

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 3/4 cup finely chopped watercress, plus leaves for garnish
  • 2 teaspoons drained prepared horseradish

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil remove from heat. Cover and let stand 12 minutes. Drain eggs run under cold water until cool enough to handle.

Peel and halve eggs lengthwise remove yolks and transfer to a bowl. Mash with a fork mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.

Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.


Red Horseradish Deviled Eggs

Spice up your deviled eggs with red horseradish, colorful and delicious.

  • 22min Duration
  • 12min Cook Time
  • 10min Prep Time
  • 12 Servings Servings

Ingredients

  • 12 large eggs
  • 1/4 cup mayonnaise or Greek yogurt
  • 4 tablespoon Gold's Red Horseradish with Beets
  • 1 tablespoon juice from horseradish
  • 1 teaspoon white wine vinegar
  • 2 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Green onions, minced, for garnish.

Preparation

Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way.
Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.
Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.


Related Video

I made these according to the recipe (with white wine vinegar) and realized they were nothing special. You'll notice the other reviewers had to jazz them up a bit too. I added the bacon (better) but then added some blue cheese crumbles I had on hand and wow. my friends a the Superbowl party dove in for more.

These were so yummy! The horseradish adds a nice kick. I didn't top with bread crumbs but I did added crispy bacon to the yolk mixture. Next time I'll add that as a topping as well. I will definitely make this again.

This is a simple, great recipe. My only touch was to cook six slices of bacon, chopped up three of the slices and added it to the yolk mix, and then cut the other pieces into 1/4 " wide strips. I inserted one strip into each end of the yolk mix that was now in the egg. I told the dinner party they were the horns of the devil-ed eggs. Bacon went great with this recipe.

Made these exactly as directed and they were a big hit. I would definitely make again

sorry I forgot to give it the 4 forks! Previous review left that out!

I just finished making this and would like to eat them all myself! The champagne vinegar seems key, and instead of adding salt to the filling, I used a tiny bit of finishing salt on top. Poached a few shrimp in crab boil, sliced in half for upright garnish 'twist' with a caper and a pinch of paprika. Oh yeah.

This is a good recipe and easy to make. It was great with Bloody Marys. I didn't do the breadcrumbs but they were still great. I used diet salad dressing instead of mayo.


Horseradish Deviled Eggs

Cut eggs in half, lengthwise. Remove yolks set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs 18 minutes for extra large) COOL completely under cold running water and peel.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoA perfect recipe for the most delicious deviled eggs. Use this recipe all of the time with the exception of using 12 eggs, one of which I chop up entirely to add to the yolks. I also add a tiny amount of relish, preferably Cains. The horseradish adds so much flavor, I can't imagine not using it. &rdquo


Horseradish Deviled Eggs

Cut eggs in half, lengthwise. Remove yolks set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs 18 minutes for extra large) COOL completely under cold running water and peel.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoA perfect recipe for the most delicious deviled eggs. Use this recipe all of the time with the exception of using 12 eggs, one of which I chop up entirely to add to the yolks. I also add a tiny amount of relish, preferably Cains. The horseradish adds so much flavor, I can't imagine not using it. &rdquo


Horseradish Deviled Eggs

Cut eggs in half, lengthwise. Remove yolks set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs 18 minutes for extra large) COOL completely under cold running water and peel.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoA perfect recipe for the most delicious deviled eggs. Use this recipe all of the time with the exception of using 12 eggs, one of which I chop up entirely to add to the yolks. I also add a tiny amount of relish, preferably Cains. The horseradish adds so much flavor, I can't imagine not using it. &rdquo


HORSERADISH CREAM CHEESE DEVILED EGGS

Creamy deviled eggs with a slight kick. These always get eaten up right away at our events.

I made these yesterday, well kind of this recipe. I had never used cream cheese in deviled eggs, but I think of cream cheese kind of the same as bacon. Cream cheese makes everything better. I used Mayo, Cream Cheese, Spicy Brown Mustard and Horseradish. I had a guest that “hates” horseradish after he had eaten half the plate I told him what was in them.

Servings: 24 | Prep 25 mins | Cook 15 mins | Ready In 55 mins

Ingredients

1/2 (8 ounces) package cream cheese, softened

2 tablespoons prepared horseradish

1 teaspoon chili powder, or as needed

Place eggs in a saucepan cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Cut each egg in half lengthwise place yolks in a bowl. Mash yolks with a fork stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.

Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves sprinkle with chili powder.

Nutrition Info:

Per Serving: 79 calories 6.7 g fat 1 g carbohydrates 3.7 g protein 99 mg cholesterol 72 mg sodium.*


Horseradish Deviled Eggs

Cut eggs in half, lengthwise. Remove yolks set whites aside.

In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.

Pipe or spoon into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Photo and food styling by Webstop

To hard-cook eggs:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs 18 minutes for extra large) COOL completely under cold running water and peel.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoA perfect recipe for the most delicious deviled eggs. Use this recipe all of the time with the exception of using 12 eggs, one of which I chop up entirely to add to the yolks. I also add a tiny amount of relish, preferably Cains. The horseradish adds so much flavor, I can't imagine not using it. &rdquo


Watch the video: HORSE EGGS -- Horseradish Deviled Eggs Recipe (November 2021).