I have a question about the recipe "Horseradish Deviled Eggs" from Anthony Chiffolo.
Does this require fresh grated horseradish or prepared? Thanks. davegorf
hardlikearmour is a trusted home cook.
I suspect the prepared sauce. Horseradish is weird; the fresh grated root will lose it's pungency pretty quickly if it's not put into something acidic like vinegar. I don't think the ingredients for the yolk mixture would keep the horseradish stable.
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