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Recipe Thursday-Horseradish Deviled Eggs

Posted on July 21st, 2011 | Posted in Appetizer, Recipes, Side Dish

I wanted to incorporate our featured product Horseradish into a recipe that went beyond the normal horseradish spread on sandwiches or served as a condiment to corned beef or prime rib. So I developed a recipe that incorporates one of my favorite summer side dishes-deviled eggs with horseradish. May I introduce Horseradish Deviled Eggs! This recipe is easy to make and adds a nice zing to a traditional picnic staple. However if it is too spicy make sure to warn guests. There is nothing like biting into something and having the surprising nose tingle of horseradish. I am a victim of this occurrence.

Horseradish Deviled Eggs

Yield 12 Servings


12 large eggs, hard boiled (EGG011)
1/3 cup mayonnaise (992170)
1/4 cup hot horseradish mustard (BCW901)
2 teaspoon fresh horseradish (991053)
1/8 cup finely diced celery
1 tablespoon finely sliced green onions
1/8 teaspoon salt (CQS030)
1/4 teaspoon fresh ground black pepper (CQP071)
Paprika (CQP010)


Slice cooled hard boiled eggs in half and separate yolks into a medium bowl (use a non serrated knife if you’d like to avoid the lines that occurred to my eggs! Oops) Mash yolks together and mix in the rest of the ingredients minus the paprika. Put filling into a ziploc bag and cut a small hole to pipe the filling into the egg whites. Top with a sprinkling of paprika!

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