HORSERADISH DEVILED EGGS
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
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
HOLIDAY HORSERADISH DEVILED EGGS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
- Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.
DEVILED EGGS WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
HORSERADISH SCRAMBLED EGGS RECIPE - (4.3/5)
Provided by á-179173
Number Of Ingredients 3
Steps:
- Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that's happening, whisk eggs with horseradish. When the bacon bits are crisp, scoop them out of skillet to a plate and reserve. Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they're almost set. Then add the bacon bits and scramble them in. Serve. SERVES: 2 NUTRITION: 450 calories; 39 g fat; 20 g protein; 2 g carbohydrate; trace dietary fiber; 2 g net carbs per serving.
HORSEY DEVILED EGGS
These deviled eggs have horseradish sauce in them, hence the name. Horseradish sauce gives them a little bit of a zip. They are different than "plain" deviled eggs. Since the added pickle juice has salt in it, I did not add salt to this recipe. You can if you want to. Season according to taste. Prep time is approximate and includes refrigeration time. Cook time is for the time it takes to prepare the eggs for deviling and is approximate. Sometimes the cook time is hard to estimate when it goes through different stages, such as boiling and cooling. This recipe can be prepared ahead of time to get a better taste.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 2h
Yield 12 egg halves
Number Of Ingredients 7
Steps:
- For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
- Over med-high heat, bring the water/eggs to a boil.
- As soon as the water begins to boil, turn the burner off.
- Let the pan of eggs sit on the burner for 15 minutes.
- Remove from heat and drain water.
- Cover the eggs with ice cubes.
- Add water until eggs are fully covered.
- Let pan sit in the sink until eggs are cold enough to handle and peel.
- Peel the eggs and rinse off with cold water.
- Cut each egg in half and place on a plate.
- Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
- Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
- Add the diced pickles and onions Mix well.
- With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
- If desired, sprinkle paprika on the eggs.
- Cover with plastic wrap.
- Refrigerate for at least one hour before serving to allow flavors to blend together.
PICKLED EGGS WITH CELERY AND HORSERADISH
Steps:
- Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
- To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
- The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.
HORSEY EGGS
A quick and easy appetizer that will disappear quickly. I have increased this recipe to twenty eggs before and use the food processor to mash yolks and combine horseradish cream in minutes. Great for potlucks.
Provided by Vicki
Categories Spicy Deviled Eggs
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Remove yolks from egg halves and place yolks into a bowl; mash yolks with horseradish sauce, using a fork, until mixture is smooth.
- Spoon egg yolk mixture back into the cavities in egg whites; refrigerate until serving time.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 0.4 g, Cholesterol 107.5 mg, Fat 3.4 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 33.4 mg, Sugar 0.3 g
BEEF-HORSERADISH DEVILED EGGS
Make and share this Beef-Horseradish Deviled Eggs recipe from Food.com.
Provided by Carole M.
Categories Thanksgiving
Time 55m
Yield 24 halves, 12 serving(s)
Number Of Ingredients 7
Steps:
- Put eggs in a pan of cold water, covering the eggs by an inch.
- Set the pan over high heat and bring the water to a full, rolling boil.
- As soon as the water comes to a boil, remove the pan from heat and cover the pan.
- Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
- Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
- Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
- Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
- Chill until ready to serve.
Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 79.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 6.4
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