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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.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
Tags: deviled eggs