J's Horseradish Deviled Eggs

J's Horseradish Deviled Eggs

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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

30 m servings 177 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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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. 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!

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 t...

Way too much mustard!

This is a great recipe! I decreased the mayonnaise, Dijon, horseradish, and shallots by half as per other reviews claiming this was I runny and they came out perfect!

I LOVED this!! I didn't bother with cilantro, salt or shallots. I didn't have dijon, used spicy brown mustard. EXCELLENT!

Great way to use up Easter eggs. Had to leave out the salt and cilantro but used some smoked paprika for flavour and color. Thanks for the recipe!