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Horseradish Deviled Eggs Recipe
Horseradish Deviled Eggs Recipe photo by Taste of Home

Horseradish Deviled Eggs Recipe

Publisher Photo
"People say, 'Wow!' when they taste these flavorful tangy deviled eggs," confirms Ruth Roth of Linville, North Carolina. "The bold combination of ground mustard, dill and horseradish is so appealing...the plate is always emptied whenever I serve these eggs."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 each) equals 146 calories, 13 g fat (3 g saturated fat), 215 mg cholesterol, 169 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. 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.
Originally published as Horseradish Deviled Eggs in Taste of Home February/March 2002, p41

Nutritional Facts

1 serving (2 each) equals 146 calories, 13 g fat (3 g saturated fat), 215 mg cholesterol, 169 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Reviews for Horseradish Deviled Eggs

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 2, 2014

"I also used just 1 TB of horseradish. It was just enough!! They are delicious. I will definitely make them again."

MY REVIEW
Reviewed Sep. 23, 2014

"Awesome! I love them, my husband loves them, and most of the guys like them. Some women did not like them because they thought they were too spicy. Because the women did not care for the spiciness is the only reason the recipe didn't get five*. Have made these three times."

MY REVIEW
Reviewed May. 20, 2014

"VERY GOOD!!"

MY REVIEW
Reviewed Mar. 19, 2013

"Egg-cellent tip I read on Facebook: 1/2 tsp baking soda added to water while it boils will help the egg shell come right off."

MY REVIEW
Reviewed Jan. 17, 2013

"Very Good - I used 1 tablespoon horseradish and that was plenty. These had a nice "bite" from the horseradish"

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