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
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Ingredients
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6
eggs
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Splash
vinegar
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3 tablespoons
mayonnaise
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1/8 teaspoon
Worcestershire sauce
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2 tablespoons
red onion, minced
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1 teaspoon
dry mustard
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1 tablespoon
dill pickle, minced
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2 teaspoons
fresh parsley, finely chopped
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1/4 teaspoon
salt
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2 tablespoons
white horseradish
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Old Bay seasoning
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6
pimento-stuffed olives, sliced in half lengthwise
Directions
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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.
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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.
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