Horseradish-Celery Deviled Eggs Recipe

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Horseradish-Celery Deviled Eggs Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 hard-boiled large 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.
Originally published as Horseradish-Celery Deviled Eggs in Taste of Home Christmas Annual Annual 2010, p70

Nutritional Facts

1 each: 76 calories, 6g fat (1g saturated fat), 108mg cholesterol, 99mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 hard-boiled large 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
  1. 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.
  2. 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.
Originally published as Horseradish-Celery Deviled Eggs in Taste of Home Christmas Annual Annual 2010, p70

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