Horseradish Deviled Eggs Recipes

HORSERADISH DEVILED EGGS

Steps:

• 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.

HORSERADISH DEVILED EGGS

Steps:

• Gather the ingredients.
• Peel and cut the eggs in half lengthwise, then scoop out the yolks into a medium bowl. Arrange the whites, cut-side up, on a serving platter.
• Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce until the mixture is almost smooth. Season with salt and pepper to taste. If the mixture seems dry, add a touch more mayo.
• Using a spoon or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.
• Sprinkle the tops with paprika and chives, if using. Chill well before serving.

DEVILED EGGS WITH HORSERADISH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

HOLIDAY HORSERADISH DEVILED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
• Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

HORSERADISH DEVILED EGGS

Steps:

• Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
• Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
• DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.

HORSERADISH DEVILED EGGS

Steps:

• Place yolks in a food processor. Add mayonnaise, horseradish, dill mustard, salt and pepper. Mix until smooth. If mixing by hand, itis easier to mash up yolks frist before adding the other ingredients.
• Put mixture into a sandwich bag with the corner cut off. Pipe yold mixture into the egg halves. Sprinkle wit paprika.

WATERCRESS-HORSERADISH DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

HORSERADISH DEVILED EGGS

Steps:

• Peel and slice eggs longwise. Remove yolk to a bowl, lay out whites on a plate. Smash yolks with a fork. Add mayo, horseradish, mustard,sugar and cumin. Blend with a hand mixer until smooth. Stuff the egg whites with yolk mixture. Sprinke with paprika. Cover and refrigerate at least two hours before serving.