Amazingly easy Horseradish Deviled Eggs are a delicious appetizer, snack or addition to any brunch menu! I absolutely love munching on these eggs! This recipe brings classic deviled eggs up a notch with the a kick of horseradish! You are going to love these eggs!
Horseradish Deviled Eggs, an easy appetizer and always a hit with family and friends!
I have been thinking a lot about so many of my favorite recipes that I have not shared with all of you. Deviled Eggs is a classic recipe that I have made a bit of twist by adding horseradish.
You are going to love these deviled eggs! The horseradish adds the perfect kick to the eggs and yet the recipe is still super simple.
Please enjoy these delicious and easy Horseradish Deviled Eggs!
Deviled Eggs are perfect to be served for a Brunch, Bridal,or Baby Shower
Horseradish Deviled Eggs:
Deviled Eggs are a so easy to make and an affordable snack.They are perfect for using those colored Easter Eggs. Bring along on a picnic or Mother’s Day. They are great to have as a finger food for Baby and Bridal showers too!
Where does the name Deviled Eggs come from?
Deviled eggs have been around since the 1700’s. The “deviled” definition depicts a spicy recipe. This the Classic Deviled Egg has some spice from paprika and mustard.
Can Horseradish Deviled Eggs be prepared in advance?
Yes. I usually prepare my deviled eggs in advance. If I am making Deviled Eggs for a crowd at my house. I usually make them the day before and keep them stored in a large plastic storage container with a top. I keep them in the fridge until ready to serve.
What is the best way to make Hard Boiled Eggs?
Add eggs to a saucepan. Cover with enough water so the eggs are completely covered. Heat over medium-high heat. Once the water comes to a boil, remove the pot from the heat. Cover pot with a lid and let sit for 12 minutes. Remove lid and run water over eggs to cool. Eggs with be ready to peel.
Shop this recipe:
- Deviled Egg Tray with lid: I just ordered one for myself. Makes easy transport and a great holder for Deviled Eggs.
You may also enjoy some other Easter recipes you may enjoy:
Roasted Asparagus with Lemon and Garlic
Apricot Bourbon Maple Glazed Ham
How to Make Horseradish Deviled Eggs:
- Peel cooked eggs.
- Slice in half the eggs.
- Mix the yolk, mayonnaise, Dijon mustard, horseradish, white vinegar, salt, and black pepper in a bowl.
- Test for flavor, reseason if needed.
- Either spoon the yolk into egg cooked egg whites. Or
- Put the yolk into a sandwich bag and cut a small hole in corner of the storage bag.
- Pipe the yolk into the egg whites.
- Refrigerate until ready to serve.
How to transport Deviled Eggs?
- Make the hard boiled eggs.
- Begin the process of making the deviled eggs. Store the smashed egg yolk filling into a sealable lunch bag.
- Put frozen ice packs in the bottom of a cooler
- .Place the cooked egg whites into a large plastic container plastic container with a lid. TIP Use an empty egg carton to transport your cooked egg whites (See step 6 in How To Make Deviled Eggs above)
- Once the yolk ingredients are mashed together and seasoned to your likings. Scoop the ingredients into a lunch or snack back. Seal shut. Place this bag of mashed deviled egg filling into the same case or cooker as the egg whites.
- Keep them on a lot of ice as you travel. Once at your destination. Keep the egg whites and egg filling in the fridge until ready.
- Once ready, remove both from the fridge. Slice a small piece of the corner of the sandwich bag and fill the egg whites with the yolk filling.
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Horseradish Deviled Eggs
Equipment Needed:
Ingredients
- 6 eggs hard-boiled
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 3 ½ teaspoons light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon horseradish
- ½ teaspoon white vinegar
- paprika, for topping
Instructions
- Slice the hard-boiled eggs in half. remove the yolks and place the yolks in a medium-size bowl. Set egg whites aside.
- To the medium bowl with the yolks, add the salt, black pepper, light mayonnaise, Dijon mustard, horseradish and white vinegar. Use a fork to blend the ingredients until smooth. Check seasoning and re-season if needed.
- Spoon the egg yolk mixture into the egg whites. Sprinkle tops with paprika. Keep in a plastic container cover, in the fridge until ready to serve.
Notes
- Any nutritional value used is an estimate. These figures can change based on ingredients and portion size
Nutrition
As Easter approaches, I am once again sharing some fantastic recipes with some of my favorite food bloggers. This event is hosted by Christie, who runs A Kitchen Hoor’s Adventure! She is awesome and I so appreciate how awesome Christie’s food tastes too!
Here is a list of the delicious Easter recipe! I cannot wait to try them all!
Easter Week Recipes:
Appetizers, Soups, Salads:
- Horseradish Deviled Eggs Everyday Eileen
- Polish White Borscht – Bialy Barszcz by All that’s Jas
- Turkey Ham Potato Chowder by Cindy’s Recipes and Writings
- Citrus Tarragon Asparagus Salad by Jolene’s Recipe Journal
Main Dishes
- Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
Side Dishes
- Easy Sauteed Lemon Asparagus by Jonesin’ For Taste
- Pancetta Brussels Sprouts by A Kitchen Hoor’s Adventures
Desserts and Sweet Treats
- Carrot Cake Cheesecake by A Day in the Life on the Farm
- Carrot Patch Chocolate Cupcakes by The Redhead Baker
- Easy Easter Candy Bark by Daily Dish
- Funfetti Cake Mix Cookies by Hezzi-D’s Books and Cooks
- Individual Warm Chocolate Truffle Cakes by Family Around the Tabl
- Lemon Coconut Bars by Cookaholic Wife
- Lemon Raspberry Bundt Cake by The Redhead Baker
- Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
