- 6 hard-cooked eggs
- 1/4 cup mayonnaise
- 1 to 2 tablespoons prepared horseradish
- 1/2 teaspoon dill weed
- 1/4 teaspoon ground mustard
- 1/8 teaspoon salt
- Dash pepper
- Dash paprika
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
Reviews for Horseradish Deviled Eggs
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"No one liked these. Too dry and the horseradish too overwhelming. I tossed them. Went back to my classic recipe."
"I love this recipe! I make them every Thanksgiving. There is a hit of spiciness with the horseradish then it is quickly cooled by the dill. I am disappointed if they all get eaten and I do not have any left overs for the next day!"
"Wow I really though these would be delicious after reading all the great reviews...but I was so disappointed. I only used 1 tablespoon of horseradish but it was overpowering. I added a little sweet relish to try to balance it, which helped but I will not make this one again."
"Too much dill and horseradish, even after adding a lot more mayonnaise and some cream cheese. Next time I will try a different recipe."
"I also used just 1 TB of horseradish. It was just enough!! They are delicious. I will definitely make them again."