No horsing around – these deviled eggs have a welcome kick that comes from horseradish which is tamed just enough by a bit of dill and sweet mayonnaise.
Do you remember that scene in The Breakfast Club where Molly Ringwald’s character pulls out her little lunchbox with sushi, wasabi, ginger, and all the fixings in it? Well, that was the ’80s – and kids today have even more evolved palates than her privileged character did. So, don’t assume your kids won’t like these Horseradish Deviled Eggs. Yes, horseradish does have a bit of a tangy, hot kick to it, but kids today eat all kinds of spicy things and are quite accustomed to spicy tacos, seafood, steak, sushi, wasabi – all kinds of things you’d think only adults would eat. And with the mayo and ground mustard added to the deviled egg filling, that zing of added horseradish might be just what makes them start to like these irresistible little ovals of incredibly edible deviled eggs.
One day, when I was a little girl of a mere eight years old, Mom called my step-father, George, and I to dinner as always. This time, as we sat there anxiously awaiting what was always, with my mother, a sumptuous meal (newly married, my mother was in her Martha Stewart meets Julia Child phase), my mother plopped down what looked like a red jello with halved deviled eggs nestled atop in neat soldier rows, jiggling invitingly down the casserole dish.
We were like, “What is that?” And she announced proudly, “Horseradish Deviled Eggs in Tomato Aspic.” And I took one taste, and was entranced.
That’s part of what launched my journey into cooking, tasting that dish right there -and, come to think of it, began my still-ongoing and deep love affair with tomato juice cocktail (V8 Juice), which was combined with lemon gelatin to make up the aspic portion of that dish.
Why You and Your Family Will Love Horseradish Deviled Eggs…
The zesty zing of horseradish adds a whole new dimension of flavor to deviled eggs. It’s like adding a bit of vodka or red wine to a marinara as it cooks. It just makes that filling dance! Horseradish adds that dash of something special to plain proteins that makes them come alive with flavor, much like a hint of lemon zest makes a cake icing just sparkle with a new depth of sweetness and flavor. This is why it is often served with prized cuts of meat like prime rib.
With just a touch of ground mustard and that sprinkle of dill that’s just so right on these, you’ll have an appetizer, side, or even main dish that is fit for a king, queen, and young royalty as well (or, make a kid-friendly version sans horseradish, for young ones with more sensitive palates). P.S. Horseradish is great stirred into Bloody Marys for those mom’s days off, for all you moms and dads out there who still enjoy a good cocktail.
How to Make Ahead and Store?
Deviled eggs can be kept in the refrigerator, at most, 2 days after the day you serve them. I recommend foiling or plastic wrapping them with a lot of play in the wrapping to avoid messing up your beautifully piped filling. Freezing – a definite “no.” If you want to take these to a party or event of any kind they’re perfect to make the night before and will still look beautiful the next morning. But serve them sooner rather than later to avoid any discoloration issues.
Add-Ins Besides Horseradish for Flavor?
Yes. I’ve got some great new ideas for this. To bring some savory flavor, try sprinkling real bacon pieces atop your eggs. Bacon and eggs go together, after all, and it really plays well against this horseradish or in lieu of it. Worcestershire sauce is also a great substitute that brings a deep umami flavor to egg yolk filling that makes it simply sublime.
How to Make This Kid and Adult Friendly Fast?
Sure. Simply leave the horseradish out till very last. Now, take half or a third of your filling, depending upon how much you want to bracket off for the kids, and pipe theirs with that non-horseradish-containing filling. Then, you can add a tablespoon or two to the remaining egg yolk mixture to your taste.
Serving Suggestions
These kickin’ horseradish deviled eggs would be lovely paired with grilled meats, seafood, or on the side of a great stew, to give your meal more substance. Try these on the side of this amazing Chicken Parmesan Stew with this cooling, delicious Tomato, Watermelon, and Blueberry Salad and to complement this flavor-profile-perfect feast, a yummy Carrot Cake Trifle – so easy, and lip-smacking yummy. If you like this recipe, try these scrumptious Bacon-Ranch Deviled Eggs. You cannot beat a deviled egg made with mayonnaise, ranch dressing, Dijon, and bacon to bring some savory flavor.
Horseradish Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 to 2 tablespoons prepared horseradish to taste
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon ground mustard
- 1/8 teaspoon salt
- Dash of ground black pepper
- Paprika for garnish
Instructions
- Place eggs in a large saucepan and cover with water. Bring to a boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
- Transfer eggs to a bowl of ice water and let cool for about 5 minutes, then peel the eggs.
- Slice eggs in half lengthwise and carefully remove yolks, placing them in a medium mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, horseradish, dill, ground mustard, salt, and pepper. Mix until well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Lightly sprinkle with paprika for color and flavor before serving.
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