With a horseradish kick, deviled eggs.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 24 deviled eggs |
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 teaspoons chopped fresh dill
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
Instructions
- 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 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 179 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Such a big hit and lots of compliments, this will be my go-to recipe for deviled eggs
This is the only Deviled Egg recipe I use now. Very tasty!
Loved this recipe, did not change anything. I will be making these again, absolutely!
This was great! Big hit at a garden party I just threw. I made three different deviled eggs recipes, and this was my favorite. I added a bit more dill to the garnish than what is shown in the photos.
My family loves these!
I made these eggs for Easter. I followed the recipe with the exception of adding some finely diced red onion for a little crunch. Everyone liked them. The horseradish adds a nice bit of spice. I’ll use this recipe when I want to change things up from our traditional deviled eggs that use prepared mustard and sweet pickle relish.
Followed directions, no good, lots of waste
Eggcellent!!!! I didn’t have full but I’ll add that next time.
I made these with the horseradish but also added some pesto (just the jarred) minis the mustard, for my son’s birthday. They were also really good too. Thanks !
Not the best I have ever had, but very good.
For our taste, there was a tablespoon too much of horseradish, so I added a tablespoon or so of extra mayo to tone it down. Then I added about a teaspoon of sugar. Didn’t have fresh dill, so used about an 1/8 teaspoon of dill seed. Yummy! Will definitely make it again.
These were just OK for me. I felt like it needed something else; I only had dried dill, so maybe fresh would have given them more oomph. I felt like there was too much salt and pepper–you may want to just shake in some of each instead of measuring. Thanks anyway.
Made as written and I loved the simplicity of these. Horseradish and dill are always a plus for deviled eggs in my book. Great recipe!
Easy and delicious! The family loved them…a keeper! Thanks for sharing,. 🙂