Deviled eggs with horseradish on an egg platter sprinkled with paprika and black pepper.
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5 from 2 votes

Horseradish Deviled Eggs

An easy and delicious spin on classic deviled eggs.  Adding horseradish adds a perfect amount of spice to the deviled eggs.
Course Appetizer, Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 12 servings
Calories 4kcal
Author Eileen xo

Ingredients

  • 6 eggs hard-boiled
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 1/2 teaspoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon horseradish
  • 1/2 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

Serving: 1serving | Calories: 4kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 64mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.1mg