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
red onion, minced
dill pickle, minced
fresh parsley, finely chopped
Old Bay seasoning
pimento-stuffed olives, sliced in half lengthwise
In This Recipe
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.