Horseradish Deviled Eggs
A zesty twist on a classic appetizer, horseradish deviled eggs combine sharp horseradish with creamy mayonnaise for a delightful flavor experience.
Ingredients
For the egg mixture
- 6 large large eggs Use fresh eggs for easier peeling.
- 3 tablespoons mayonnaise
- 1 tablespoon prepared horseradish Adjust based on heat preference.
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
- as needed Paprika for garnish For added color and flavor.
Instructions
Cooking the Eggs
- Place eggs in a pot filled with cold water, ensuring they are covered by at least an inch of water.
- Bring water to a rolling boil over medium-high heat. Remove from heat and cover. Let sit for 12 minutes.
Cooling the Eggs
- Transfer eggs to a bowl filled with ice water to cool for at least 5 minutes.
Preparing the Filling
- Gently tap each egg to crack the shell and peel under running water. Rinse and pat dry.
- Cut each egg in half lengthwise, removing yolks and placing them in a mixing bowl.
- Mash yolks with a fork, then mix in mayonnaise, horseradish, and mustard. Season with salt and pepper until smooth.
Assembly
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with paprika before serving.
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Notes
For best flavor, chill the filled eggs in the refrigerator for at least 30 minutes before serving. Options for variations include adding avocado or hot sauce for added flavor.