| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 134 | 12g | 3g | 1g |
| sugars | fibre | protein | salt |
| 1g | 0g | 6g | 0.34g |
If I could encapsulate the flavor of a fond memory from my childhood, it would absolutely be found in this scrumptious dish, Horseradish Deviled Eggs. These deviled eggs with a twist are deceptively simple and yet are packed with a symphony of flavors, a mix of comfort and innovation that I can’t help but love. Each bite is a trip down memory lane and simultaneously, a fun foray into a fresh interpretation of a classic.
Family History in Every Bite
As I’ve spent many a year in the kitchen – creating, experimenting with and perfecting dishes – I’ve come to understand that food is much more than nourishment. It is a way to connect, to share love and tradition, and to tell stories. My Italian-American upbringing taught me the significance of family and food, two things that are indelibly intertwined. Every time I prepare Horseradish Deviled Eggs, I’m reminded of the laughter-filled family reunions in New Jersey where, despite the remarkable array of delicious Italian meals on the table, everyone would race to grab Aunt Maggie’s deviled eggs before they disappeared.
A Partnership of Flavors
While we were all used to the traditional deviled eggs, I decided to give it a flavor twist, inspired by the tangy horseradish that always seems to find its place on our dining table. The result? A strike of genius, a wonderful interplay of flavors and textures. The tender eggs, the creamy mayonnaise, and the punch of horseradish create a celebration in your mouth. If you’re a fan of mustard, like me, you’ll appreciate the sharpness the Dijon mustard lends to the dish. Not to mention the gentle heat from the hot sauce and the bright notes brought in by the apple cider vinegar—a perfect play of exhilarating flavors.
A Nutritious Treat
The great thing about this recipe is, not only does it tickle your taste buds, it also brings along a host of health benefits – a win-win situation, wouldn’t you say? Eggs, as we know, are a fantastic source of high-quality protein and essential nutrients like vitamin B2 and selenium. Horseradish, apart from adding a great depth of flavor, is surprisingly good for your immune system thanks to its high content of vitamin C. Who said delicious can’t be healthy?
My Horseradish Deviled Eggs are a fabulous addition to any get-together or party. Perhaps, pair them with a cheese and charcuterie board or serve alongside a Pan-Roasted Chicken with Harissa Chickpeas. Trust me, your guests will be singing praises!
So, next time you’re in the mood for something familiar yet exciting, remember these Horseradish Deviled Eggs. They’re a culinary journey you’ll always remember.
What You’ll Need
- 12 large eggs
- 1/3 cup of mayonnaise
- 3 tablespoons of coarsely grated horseradish
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of hot sauce
- Salt to taste
- Fresh black pepper to taste
- Paprika, for garnish
- Chives, for garnish
Method
Step One
Start by hard boiling your eggs. Place all 12 eggs in a pot, add water until the eggs are fully covered. Place the pot on high heat until the water begins to boil. Once boiling, reduce the heat to low and let simmer for about 10 to 12 minutes.
Step Two
After your eggs are done boiling, drain the hot water from the pot and fill it with cold water. Let the eggs cool for about 15 minutes. Once cooled, peel the egg shells off.
Step Three
Cut each egg lengthwise in half. Gently remove the yolks and place into a medium bowl. Arrange the egg whites on a serving platter and set aside.
Step Four
Add the mayonnaise, coarsely grated horseradish, Dijon mustard, apple cider vinegar, and hot sauce to the bowl with the yolks. Mix until well combined and creamy. Add salt and fresh black pepper to taste.
Step Five
Fill each egg white half with the yolk mixture using a spoon or a piping bag for a more uniform look. Make sure each one is generously filled.
Step Six
After all the eggs are filled, sprinkle a bit of paprika over each one for garnish. Snip some fresh chives and sprinkle over the eggs. They are now ready to be served.
