Holiday Horseradish Deviled Eggs Recipes

HORSERADISH DEVILED EGGS

Steps:

• 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.

HORSERADISH DEVILED EGGS

Steps:

• Gather the ingredients.
• Peel and cut the eggs in half lengthwise, then scoop out the yolks into a medium bowl. Arrange the whites, cut-side up, on a serving platter.
• Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce until the mixture is almost smooth. Season with salt and pepper to taste. If the mixture seems dry, add a touch more mayo.
• Using a spoon or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.
• Sprinkle the tops with paprika and chives, if using. Chill well before serving.

DEVILED EGGS WITH HORSERADISH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

HOLIDAY DEVILED EGGS

Steps:

• For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
• For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
• Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
• Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
• Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.

HOLIDAY DEVILED EGGS

Steps:

• In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
• Heat to boiling over high heat.
• Immediately remove saucepan from heat and cover tightly.
• Let stand 10 minutes.
• Pour off hot water and run cold water over eggs to cool.
• Remove eggs from shells if serving the same day.
• Slice each egg lengthwise in half.
• Gently remove yolks and place in medium bowl.
• With fork, finely mash yolks. Stir in filling ingredients until blended.
• Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
• Place egg white halves, cut sides up, on top of towels.
• Spoon about 1 rounded tablespoon yolk mixture into each half.
• Cover with plastic wrap and refrigerate up to 1 day.
• Garnish with sliced green onion or parsley leaves.