If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: True to its name, this appetizer of Horseradish Deviled Eggs is spicy and piques the taste buds. It could be a satisfying start to a Seder meal. - Anthony Chiffolo
- 6 eggs
- splashes vinegar
- 3 tablespoons mayonnaise
- 1/8 teaspoon Worcestershire sauce
- 2 tablespoons red onion, minced
- 1 teaspoon dry mustard
- 1 tablespoon dill pickle, minced
- 2 teaspoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 2 tablespoons white horseradish
- Old Bay seasoning
- 6 pimento-stuffed olives, sliced in half lengthwise
- Hard boil the eggs in water and a bit of vinegar (about 8–10 minutes after water boils). Run under cold water for about 5 minutes, then peel. Slice the eggs in half lengthwise and remove the yolks. Mash the yolks and add mayonnaise and Worcestershire sauce. Stir in onion, mustard, pickle, parsley, salt, and horseradish.
- Arrange the cooked egg whites on a platter, or egg plate if available. Scoop a generous portion of the yolk mixture into each white, and sprinkle with Old Bay seasoning. Place an olive half on top of each egg. Best if served cold.
Tags: deviled eggs
- This recipe was entered in the contest for Your Best Recipe with Horseradish
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.