Tangy Deviled Eggs with horseradish

Mary Lee


The horseradish gives these deviled eggs a little extra kick. Great party platter.


★★★★★ 1 vote

makes 24
30 Min
15 Min
Stove Top


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12 xlarge
hard boiled eggs, peeled , halved with yoke removed set aside in mixing bowl
1 heaping Tbsp
hot horseradish (or horseradish of your choice)
1/2 c
mayonnaise ( you can substitite w/ salad dressing )
l level tsp
dry yellow mustard (more or less, your choice)
salt and pepper according to taste
note: add more or less mayo accordingly

How to Make Tangy Deviled Eggs with horseradish


  • 1In small mixing bowl cream together egg yokes, horseradish, mayo, yellow mustard, salt and pepper.
  • 2Using a tablespoon(or piping bag) fill each egg white half with egg mixture. Place on serving platter .. keep in refrigerator covered until ready to serve.

    Garnish with sprinkled paprika if desired.
  • 3Note: recipe can be easily doubled

Printable Recipe Card

About Tangy Deviled Eggs with horseradish

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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