Horseradish Deviled Eggs
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.
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.
Nutrition
Calories: 64kcalCarbohydrates: 0.4gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 90mgFiber: 0.1g
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