Horseradish Deviled Eggs Recipe
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- dash pepper
- 1/8 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 teaspoon dill weed
- dash paprika
- 1/4 teaspoon ground mustard
- 6 hard-cooked eggs
- 1 to 2 tablespoons prepared horseradish
- Carbohydrate 1.24289628544077 g
- Cholesterol 189.620000002959 mg
- Fat 7.69116114861454 g
- Fiber 0.0355404517064587 g
- Protein 5.62172378477294 g
- Saturated Fat 1.86542225736712 g
- Serving Size 1 1 serving (54g)
- Sodium 141.328974025708 mg
- Sugar 1.20735583373431 g
- Trans Fat 3.52554817423353 g
- Calories 97 calories
Directions Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen. Originally published as Horseradish Deviled Eggs in Taste of Home February/March 2002, p41 Nutritional Facts 1 serving (2 each) equals 146 calories, 13 g fat (3 g saturated fat), 215 mg cholesterol, 169 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein. Print Add to Recipe Box Email a Friend
