Red Horseradish Deviled Eggs

By Tracy

12 Person

22 Minutes

0 Calories

Spice up your deviled eggs with red horseradish, colorful and delicious. For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging them in the beet or yogurt mixture. They’re such a fun combo of tangy and creamy! And, they make for a perfect party appetizer, guaranteed to bring the smiles!

Ingredients

Green onions, minced
pepper
Salt
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 tbsp. juice from horseradish
4 tbsp. Beets
4 tbsp. Red Horseradish
1/4 cup mayonnaise or Greek yogurt
12 large eggs

Method

01

Put the eggs in a single layer in a saucepan, and cover with cold water by two inches.
02

Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water.
03

Peel and cut in half the long way. Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.
04

Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Red Horseradish Deviled Eggs

4.0

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 12 Mins
Total Time 22 Mins

02 Ingredients

Green onions, minced

pepper

Salt

2 tsp. Dijon mustard

1 tsp. white wine vinegar

1 tbsp. juice from horseradish

4 tbsp. Beets

4 tbsp. Red Horseradish

1/4 cup mayonnaise or Greek yogurt

12 large eggs

03 Method

Step 1

Put the eggs in a single layer in a saucepan, and cover with cold water by two inches.

Step 2

Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water.

Step 3

Peel and cut in half the long way. Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.

Step 4

Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.

04 Author