- 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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"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."
"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."