HORSERADISH DEVILED EGGS
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to 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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 1 g, Cholesterol 188 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 166 mg, Sugar 1 g, Fat 8 g, ServingSize 20 deviled eggs (20 servings), UnsaturatedFat 0 g
DEVILED EGGS WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
WASABI DEVILED EGGS
The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
- Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.
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