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Horseradish-Celery Deviled Eggs Recipe

Ordinary deviled eggs can't compare to this version. Sun-dried tomatoes, horseradish and hot pepper sauce infuse each bite with incredible taste.—Cathy Justus, Taylor, Michigan

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Horseradish-Celery Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

6 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons finely chopped celery, divided
4-1/2 teaspoons finely chopped oil-packed sun-dried tomatoes
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, 1 tablespoon celery, tomatoes, horseradish, Worcestershire sauce, celery seed, mustard, pepper sauce, salt and pepper; mix well.
Stuff or pipe into egg whites. Sprinkle with remaining celery. Refrigerate until serving. Yield: 1 dozen.

To Make Ahead: Prepare the eggs up to 1 day in advance.

Nutritional Facts 1 stuffed egg half equals 76 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 99 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Horseradish-Celery Deviled Eggs in Taste of Home Christmas Annual Annual 2010, p70