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Horseradish Deviled Eggs
Recipe

7 INGREDIENTS • 7 STEPS • 55MINS

Horseradish Deviled Eggs

5
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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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.
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.
55MINS
Total Time
$3.46
Cost Per Serving
Ingredients
Servings
8
US / Metric
Large Egg
12
Farmhouse Eggs® Large Brown Eggs
Salt
1/4 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Mayonnaise
1/2 cup
Mayonnaise
Horseradish
1/2 Tbsp
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
Add to plan
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Horseradish Deviled Eggs
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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 InstructionsHide images
step 1
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.
step 1 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.
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 (1/2 cup), Horseradish (1/2 Tbsp), and Yellow Mustard (2 Tbsp) until smooth.
step 6 Mix in Mayonnaise (1/2 cup), Horseradish (1/2 Tbsp), 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!
Tags
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Appetizers
Breakfast
Dairy-Free
Gluten-Free
Brunch
Keto
Low-Carb
Shellfish-Free
Vegetarian
Quick & Easy
Side Dish
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