Horseradish Deviled Eggs
A zesty and bold twist on the classic deviled eggs, featuring a creamy filling with the distinct kick of horseradish, perfect for any gathering.
Ingredients
Main Ingredients
- 6 large large eggs Use fresh eggs for the best texture.
- 3 tablespoons mayonnaise Adjust to taste.
- 1 tablespoon prepared horseradish Add more for extra heat.
- 1 teaspoon Dijon mustard Yellow mustard can be used as a substitute.
- to taste Salt and pepper Adjust according to preference.
- for garnish Paprika A light dusting for flavor and color.
Instructions
Preparation
- Place the eggs in a pot filled with cold water, ensuring the water covers the eggs by about an inch.
- Turn the stove to medium-high heat and bring the water to a rolling boil.
- Once boiling, cover the pot with a lid and remove it from heat. Let the eggs sit in the hot water for about 12 minutes.
- While the eggs are cooking, prepare an ice water bath in a large bowl.
- After 12 minutes, transfer the eggs to the ice water bath and let them cool for at least five minutes.
- Peel the eggs under running water to help remove any stubborn shells.
Filling
- Cut each egg in half lengthwise and gently remove the yolks.
- In a mixing bowl, mash the yolks thoroughly and combine them with mayonnaise, horseradish, Dijon mustard, salt, and pepper.
- Mix until smooth and creamy.
- Fill each egg white half with the yolk mixture, using a spoon or piping bag.
- Sprinkle with paprika for garnish.
Serving
- Serve immediately or refrigerate until ready to enjoy.
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Notes
For garnish, consider adding fresh herbs like parsley or chives. You can also leave the eggs unfilled and store the yolks and whites separately for quick assembly before serving.