I have a question about the recipe "Horseradish Deviled Eggs" from Anthony Chiffolo.
Does this require fresh grated horseradish or prepared? Thanks. davegorf
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.