Horseradish Deviled Eggs

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.

Total Time

55min

5.0

1 Rating

Author: Sear Nation

Servings:

Ingredients

•

Farmhouse Eggs® Large Brown Eggs

•

1/4 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

1 Tbsp

Apple Cider Vinegar

•

1/2 cup

Mayonnaise

•

2 tsp

Horseradish

•

2 Tbsp

Yellow Mustard

Cooking Instructions

Place Farmhouse Eggs® Large Brown 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.

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.

Peel eggs and rinse with cold water to wash off small shell pieces.

Cut eggs in half, putting yellow yolks into a medium-sized mixing bowl. Put egg whites to the side for filling later.

Mash eggs finely with a fork. Mix in Salt (1/4 tsp) , Ground Black Pepper (1/2 tsp) , and Apple Cider Vinegar (1 Tbsp) .

Mix in Mayonnaise (1/2 cup) , Horseradish (2 tsp) , and Yellow Mustard (2 Tbsp) until smooth.

Fill egg whites with yolk mixture. Refrigerate until ready to serve, covering with a plastic cover to keep air out. Enjoy!

Nutrition Per Serving

CALORIES

228

FAT

20.4 g

PROTEIN

10.4 g

CARBS

0.4 g