- 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
"Such a great recipe. Everyone in the family enjoyed this even the picky eaters. This recipe is a keeper!"
"Horseradish a bit much. A doover, I subbed sweet relish, 1 1/2 T., 1 tsp. prepared mustard & 1/4 tsp. Cayenne pepper, along with mayo..dusted w/smoky, hot paprika...works for me."
"Way too strong!! I only used half the horseradish the recipe called for and it was still too much!"
"Tried this for TG, and first time I've ever had eggs left. Horseradish way too strong of a taste for deviled eggs. No one really liked them except my husband, who likes spicy foods, so will be tossing this recipe."
"Made these for Thanksgiving Day appetizer. Everyone loved them - I used one tablespoon of horseradish, and it seemed to have the right amount of kick."