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J's Horseradish Deviled Eggs

J's Horseradish Deviled Eggs

  • Prep

    30 m
  • Ready In

    30 m
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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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

WDW3264
2

WDW3264

11/19/2013

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 with sweet relish and top with a piece of bacon (the toppings are so everyone knows which is which ;) )

Deb
1

Deb

3/9/2014

Just made this recipe for a baby shower, the filling is delicious. I will decrease the mayonnaise next time maybe to 1/2 cup. I thought it was a little too runny! The horseradish is so good in these!

Paula T
1

Paula T

2/9/2013

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 to them!

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