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Horseradish Deviled Eggs

7 INGREDIENTS • 7 STEPS • 55MINS

Horseradish Deviled Eggs

Recipe

5.0

1 rating
These simple Horseradish Deviled Eggs are delicious! I like to use a fork and mash away at the eggs for a few minutes until no larger pieces are visible. This will allow for the smoothest filling for the eggs in the end. Nobody likes chunky egg in their deviled eggs. Chunky toppings, like pickled jalapenos, are sometimes used, but for the egg portion, a finer consistency is always better.
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These simple Horseradish Deviled Eggs are delicious! I like to use a fork and mash away at the eggs for a few minutes until no larger pieces are visible. This will allow for the smoothest filling for the eggs in the end. Nobody likes chunky egg in their deviled eggs. Chunky toppings, like pickled jalapenos, are sometimes used, but for the egg portion, a finer consistency is always better.
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

55MINS

Total Time

$3.46

Cost Per Serving

Ingredients

Servings
8
us / metric
Large Egg
12
Large Eggs
Salt
1/4 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Mayonnaise
115 g
Mayonnaise
Horseradish
2 tsp
Horseradish
Yellow Mustard
2 Tbsp
Yellow Mustard

Nutrition Per Serving

VIEW ALL
Calories
228
Fat
20.4 g
Protein
10.4 g
Carbs
0.4 g
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking Instructions

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step 1
Place Large Eggs (12) in a large pot of water. Make sure the tops of the eggs are covered in water. Bring water to a boil and boil eggs for 20 minutes.
step 1 Place Large Eggs (12) in a large pot of water. Make sure the tops of the eggs are covered in water. Bring water to a boil and boil eggs for 20 minutes.
step 2
Remove eggs from the heat and drain water out of the pot. Fill the pot with cold tap water. Let sit for 5 minutes so the eggs cool.
step 3
Peel eggs and rinse with cold water to wash off small shell pieces.
step 3 Peel eggs and rinse with cold water to wash off small shell pieces.
step 4
Cut eggs in half, putting yellow yolks into a medium-sized mixing bowl. Put egg whites to the side for filling later.
step 4 Cut eggs in half, putting yellow yolks into a medium-sized mixing bowl. Put egg whites to the side for filling later.
step 5
Mash eggs finely with a fork. Mix in Salt (1/4 tsp), Ground Black Pepper (1/2 tsp), and Apple Cider Vinegar (1 Tbsp).
step 5 Mash eggs finely with a fork. Mix in Salt (1/4 tsp), Ground Black Pepper (1/2 tsp), and Apple Cider Vinegar (1 Tbsp).
step 6
Mix in Mayonnaise (115 g), Horseradish (2 tsp), and Yellow Mustard (2 Tbsp) until smooth.
step 6 Mix in Mayonnaise (115 g), Horseradish (2 tsp), and Yellow Mustard (2 Tbsp) until smooth.
step 7
Fill egg whites with yolk mixture. Refrigerate until ready to serve, covering with a plastic cover to keep air out. Enjoy!
step 7 Fill egg whites with yolk mixture. Refrigerate until ready to serve, covering with a plastic cover to keep air out. Enjoy!
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