Horseradish Deviled Eggs
“People say, ‘Wow!’ when they taste these flavourful 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
| Servings | Prep Time |
| 1dozen | 15minutes total |
| Servings | Prep Time |
| 1dozen | 15minutes total |
Ingredients
- 6 large eggs hard-boiled
- 1/4 cup mayonnaise
- 1-2 tablespoons prepared horseradish
- 1/2 teaspoon dill weed
- 1/4 teaspoon ground mustard
- 1/8 teaspoon salt
- dash pepper
- dash paprika
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
2 each: 146 calories, 13g fat (3g saturated fat), 215mg cholesterol, 169mg sodium, 1g carbohydrate (1g sugars, 0 fibre), 6g protein.
