Description
These Horseradish Deviled Eggs are a zesty twist on the classic appetizer, combining creamy mayonnaise, tangy Dijon mustard, and a kick of prepared horseradish for a flavorful bite. Perfect for parties or a tasty snack, garnished with fresh chives for added color and a mild oniony finish.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- Pinch of salt
Garnish (Optional)
- Chives, finely sliced
Instructions
- Prepare the eggs: Once your hard boiled eggs are cool, gently peel each egg. Cut each egg in half lengthwise. Carefully scoop out the hard yellow yolk of each half and place it in a small mixing bowl. Arrange the egg whites on a plate or platter for filling.
- Make the filling: Mash all the yolks in the bowl using a spoon or fork until they are crumbly with no large chunks. Add the mayonnaise, prepared horseradish, Dijon mustard, and a pinch of salt. Mix thoroughly using a spoon or whisk until you get a smooth and creamy filling.
- Fill the eggs: Scoop the creamy yolk mixture back into the egg white halves using a spoon. For a more elegant presentation, transfer the filling to a piping bag and pipe it into each egg white half.
- Add garnish and serve: If desired, sprinkle finely sliced chives on top of each filled egg for a fresh, colorful garnish. You can serve the deviled eggs immediately or cover and refrigerate them until ready to serve.
Notes
- Ensure eggs are completely cool before peeling to prevent tearing the whites.
- Use a piping bag with a star tip for decorative filling presentation.
- Prepared horseradish can vary in strength—adjust quantity based on your preferred spice level.
- Deviled eggs can be made up to one day ahead and kept refrigerated.
- For a smoother filling, you can add a teaspoon of milk or cream when mixing the yolks.
