Horsey Eggs

Horsey Eggs

Vicki

"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."
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Ingredients

10 m servings 46 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Remove yolks from egg halves and place yolks into a bowl; mash yolks with horseradish sauce, using a fork, until mixture is smooth.
  2. Spoon egg yolk mixture back into the cavities in egg whites; refrigerate until serving time.

Reviews

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Other than adding a little salt/pepper, I made no changes. I really enjoyed these--this was great for me because I'm eating low carb. Horseradish adds great flavor with NO carbs. I have to admit...

I've been making these for years but never knew they had a name. Also i use mayo,mustard and horsey sause, they dissapear very fast.

Made the Horseradish Sauce from AR for this recipe. I did add some salt & white pepper, and was satisfied with the way these deviled eggs turned out.

I've also made this simple deviled egg recipe (with 30 eggs!) for years using fresh mayo & horseradish. The recipe earned me the nickname "queen of the deviled eggs". I usually top them with gre...

A few changes: added some mayo, a little yellow mustard, salt & pepper, a pinch of the Horseradish. Came out wonderful! Topped it with paprika for a little color.

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