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Horseradish-Celery Deviled Eggs

 Horseradish-Celery Deviled Eggs
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
12 ServingsPrep/Total Time: 20 min.

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,

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Horseradish-Celery Deviled Eggs (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 108 mg cholesterol, 99 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.