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Horseradish Deviled Eggs Recipe

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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 64kcal
Author FoodFaithFitness

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.

Notes

  • 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.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 60mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg