These Horseradish Deviled Eggs really live up to their name as their yolk and mayo mix is imbued with a hell of a good kick.
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Sometimes you can’t explain why you want something spicy. And not just spicy but SPICY. When I’m in this type of mood, my regular Deviled Eggs just won’t do. Neither will my Pimento Cheese Deviled Eggs. No amount of mustard can attain that level of burn. I need… horseradish.
Horseradish entered my culinary lexicon when I started making roast beef on the regular, but honestly, it rarely makes an appearance beyond the inside of my fridge’s door any other time. I’m changing that with this modification to my Deviled Eggs recipe.
I have to be careful though: horseradish doesn’t mess around. As much as I want that burn, just a little bit can be too much, so proceed with caution. Taste the eggs, not the heat.
Are Horseradish Deviled Eggs Healthy?
Eggs in general are healthy. They contain protein and a variety of nutrients. They are also low in blood cholesterol, which is the cholesterol you should be concerned about. This recipe is suitable for vegetarian, gluten-free (inspect the ingredients of the mustard and horseradish to be sure), low-carb, keto, dairy-free (provided the mayo contains no dairy), paleo (provided you switch the mayo for a homemade or avocado oilābased version), and Whole30 (provided the mayo is homemade or a Whole30-approved brand).
How Should I Boil My Eggs?
You’ve got a number of options. Traditional method requires you to boil the eggs in water. But methodology has expanded over the last while. Steaming them is my preferred method, though, and cooking them in my air fryer is also a viable option, given the proliferation of the modern kitchen-appliances. Both are hassle-free, require little time and equipment, and make peeling the eggs a cinch. I’ve included links to recipes that go over those processes in detail.
INGREDIENTS
- 6 hard-boiled eggs, peeled
- 1 tsp horseradish sauce
- 1 tsp mustard
- 3 tbsp mayonnaise
- 1 tsp paprika
- 1 tbsp chives, chopped
- 1 tbsp lemon juice
- salt and pepper
INSTRUCTIONS
Scoop
Slice the eggs in half lengthwise. Gently scoop out the yolk with a teaspoon and place it in a bowl. Arrange the hollow egg whites onto a plate.
Mash
Use a fork to mash the yolk until it is smooth.
Mix
Add the horseradish, mustard, mayonnaise, half the paprika, half the chives, lemon juice, salt, and pepper to the bowl. Mix it until it is well combined.
Fill
Fill a piping bag with the yolk mixture. Fill each hole with the yolk mixture.
Garnish
Sprinkle with the rest of the paprika and chives.
DEVOUR!
Tips & Tricks to Making Perfect Horseradish Deviled Eggs
- However you hard-boil your eggs, be aware that size makes a difference. Larger eggs will need more time.
- You can make your own piping bag by cutting a corner off a small plastic bag then filling it with the yolk mixture.
- Use a hand blender if you need help acquiring that smooth consistency in egg yolk.
- Use Greek yogurt instead of, or as well as, the mayonnaise for either a tangy zip or a lower-fat option.
- Let the ingredients set and the flavors mingle by refrigerating the eggs for at least an hour before serving.
- Note that this recipe uses horseradish CREAM, which is more mellow than the horseradish you can find in jars at the grocery store.
FAQs
Dijon mustard or whole-grain mustard. Dijon has a distinct taste, while whole-grain mustard’s grainy texture will add a subtle crunch to your eggs.
Aside from the paprika and chives, sprinkle chopped dill or cayenne for color and added flavor. Or sliced-up pickled jalapeƱo or crispy bacon bits can add spice and saltiness with a chewier texture.
Your call, though bear in mind you’ll be blending/mashing the mix; if you want the grated horseradish to show, you may want to add it near the end of the process.
Use hard-boiled eggs that have cooled completely. Then take the sharpest knife in the drawer to cut them in half. Last, don’t overfill them with the yolk mix.
Yes, but beware its potency. Finely grate it, add it in minuscule amounts, then sample as you go to ensure you don’t overdo it.
Similar Deviled-Egg Recipes
Pimento Cheese Deviled Eggs: Made with pimento peppers and a variety of cheeses.
Shrimp Deviled Eggs: Deviled Eggs with a juicy bit of shrimp sat atop its mix.
Classic Southern Deviled Eggs: Deviled eggs paired with pickles and sweet mustard.
Bacon Deviled Eggs: Crunch up your deviled eggs with the addition of bacon.
Avocado Deviled Eggs: Up the cream (and green) quotient with avocado.
How to Prep and Store Horseradish Deviled Eggs
You can prep the eggs and wait until serving to garnish them. In the interim, let them chill in the fridge, covered, for a day or so. Any leftovers can go back in the fridge, covered for up to 2 days. Any longer and their lack of freshness will begin to show. I don’t recommend freezing deviled eggs as the thawing process will compromise the texture of the eggs and filling.
Ingredients
- 6 hard-boiled eggs peeled
- 1 tsp horseradish sauce
- 1 tsp mustard
- 3 tbsp mayonnaise
- 1 tsp paprika
- 1 tbsp chives chopped
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Slice the eggs in half lengthwise. Gently scoop out the yolk with a teaspoon and place it in a bowl. Arrange the hollow egg whites onto a plate.
- Use a fork to mash the yolk until it is smooth.
- Add the horseradish, mustard, mayonnaise, half the paprika, half the chives, lemon juice, salt, and pepper to the bowl. Mix it until it is well combined.
- Fill a piping bag with the yolk mixture. Fill each hole with the yolk mixture.
- Sprinkle with the rest of the paprika and chives.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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