Horseradish Deviled Eggs

By Anthony Chiffolo • March 27, 2011 • 3 Comments

⎙

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

Serves 6

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.