Add a comment: Horseradish Deviled Eggs
- 6 large eggs
- 2 tablespoons plan Greek yogurt
- 2 tablespoons sour cream
- 1/2 teaspoon Silver Spring Dijon Mustard
- 2 teaspoons Silver Spring Horseradish Sauce
- kosher salt
- 1/2 tablespoon snipped fresh chives, for garnish
- Paprika, for light dusting
Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
Gently scoop out egg yolks and add to a bowl. Whisk together with Greek yogurt, sour cream, Dijon mustard, and cream-style horseradish until smooth. Season to taste with salt, adding additional horseradish if you prefer a spicier filling.
Fill each egg with some of the yolk mixture and garnish with chives. Lightly dust with paprika. Enjoy!
Comments about Horseradish Deviled Eggs:
Be the first to comment on this recipe! Click the "write a review" button above.