Spice up your deviled eggs with red horseradish, colorful and delicious.
Red Horseradish Deviled Eggs
Servings
12 Servings
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise or Greek yogurt
- 4 tablespoon Gold’s Red Horseradish with Beets
- 1 tablespoon juice from horseradish
- 1 teaspoon white wine vinegar
- 2 teaspoon Dijon mustard
- Salt and pepper to taste
- Green onions minced, for garnish.
Instructions
- Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way. Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste. Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.
Mustard is kitnoyot. Any substitution suggestions please?
Mustard is kitniyot. Any substitution suggestions? Thanks!
Passover non kitniyot mustard can work or you can leave it out
Dina, they are best served right after making!
do they have to be served immediately? can they be prepared before the saider, stay in the fridge and then served. or should i not fridge
Thanks, Ronnie!
I serve devilled eggs a lot and usually use white horseradish. But these look so pretty!