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Deviled Eggs with Horseradish

These Deviled Eggs with Horseradish bring a zesty twist to a classic dish, making them perfect for gatherings or a special treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon mustard
  • Salt to taste
  • Pepper to taste
  • Paprika for garnish

Method
 

Preparation
  1. Hard boil the eggs: Place them in a pot of water, bring it to a boil, cover, and let them sit off the heat for 12 minutes.
  2. Cool and peel: Cool the eggs in an ice bath, then peel and slice in half lengthwise.
  3. Mix the filling: Remove the yolks and mash them in a bowl with mayonnaise, horseradish, mustard, salt, and pepper.
  4. Fill the whites: Spoon or pipe the yolk mixture back into the egg whites.
  5. Garnish: Sprinkle with paprika before serving.

Notes

Leftover deviled eggs can be stored in the fridge for 2-3 days in an airtight container. For an even better presentation, use a piping bag to fill the eggs.