Deviled Eggs with Horseradish
Elevate your appetizer game with these deviled eggs infused with zesty horseradish, delivering a delightful kick that tantalizes the taste buds. Perfect for gatherings or as a standout dish at your next brunch, these eggs bring a unique twist to a classic favorite, making them irresistible to guests.
Ingredients
6 Eggland's Best hard cooked eggs
2 1/2 tablespoon Canola Mayo
1 tablespoon Grainy Dijon Mustard
1 tablespoon Honey Dijon Mustard
3 teaspoons Prepared Horseradish
Finely chopped dill pickles or dill pickle relish to taste
1/4 teaspoon paprika
Preparation
- Slice each hard cooked egg in half (the long way).
- Carefully scoop out the yolks and mash them.
- Mix with all the remaining ingredients (except paprika) and then put back into the whites.
- Lightly sprinkle the tops with paprika.
Notes and Suggestions
- You can use a piping bag, a plastic baggie with the corner snipped off, or simply use a spoon to get the yolk mixture back into the egg.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 73 |
| Fat | 4g |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 238mg |
| Carbohydrates | 2g |
| Dietary Fiber | trace |
| Protein | 6g |
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