How To Make Deviled Eggs with Horseradish
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 8 eggs
- 2 tablespoons of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 teaspoon of horseradish
- Salt and pepper to taste
- Paprika for garnish
- Chives for garnish
Instructions
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Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes.
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Drain the hot water and transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and cut them in half lengthwise.
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Scoop out the yolks into a bowl and mash them with a fork. Add the mayonnaise, mustard, horseradish, salt, and pepper. Mix well until smooth and creamy.
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Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and garnish with chives.
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Refrigerate for at least 30 minutes before serving.
Nutrition
- Calories : 140
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 370mg
- Sodium : 240mg
- Total Carbohydrates : 2g
- Dietary Fiber : 0g
- Sugar : 1g
- Protein : 10g
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