J's Horseradish Deviled Eggs

J's Horseradish Deviled Eggs

8
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"This is a zippy version of an old standby. Makes a great side dish or an appetizer. Can be prepared the day before and stored in the refrigerator covered in foil. These go fast!"

Ingredients

30 m {{adjustedServings}} servings 177 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Cut eggs in half lengthwise; remove yolks and set whites aside.
  2. Mix egg yolks, mayonnaise, mustard, horseradish, shallots, and seasoned salt in a bowl until smooth. Pipe or spoon yolk mixture into egg whites; top each with a leaf of cilantro.

Footnotes

  • Cook's Notes:
  • Cilantro may be replaced by a slice of olive or a sprinkle of paprika.
  • I like to use a pastry bag with a large star tip to stuff the eggs. It's not as messy and the end product looks great!
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Reviews

8
  1. 10 Ratings

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This has been my recipe for decades , minus the shallots and cilantro, I usually top them with cocktail shrimp, and make regular eggs for the ones that don't like horseradish, substituting it wi...

I had to leave out the cilantro-sorry. I have someone in the family who won't touch anything with cilantro in it, but they were sure better than the regular deviled eggs we make-had some taste ...

We thought this had way too much salt and mayonnaise in it. I made the mistake of not tasting the filling before putting them back into the egg whites or else I would have realized that these we...