Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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    Spicy Horseradish Pasta Salad

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    Tailgate Smorgasbord with 5 Zesty Appetizers

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  3. Horseradish Deviled Eggs

    Horseradish Deviled Eggs

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  4. Creamy Horseradish Mashed Potatoes

    Creamy Horseradish Mashed Potatoes

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  5. Bloody Mary Pasta Salad

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  6. Roasted Carrots

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  7. Applewood Horseradish Mashed Potatoes

    Applewood Horseradish Mashed Potatoes

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  8. Honey-Dijon Potatoes

    Honey-Dijon Potatoes

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  9. Creamy Coleslaw

    Creamy Coleslaw

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  10. Sriracha Tilapia Ceviche

    Sriracha Tilapia Ceviche

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  11. Spicy Jalapeno Potato Salad

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  12. Vegan Orzo Pasta Salad

    Vegan Orzo Pasta Salad

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Featured Recipe

Horseradish Deviled Eggs

  • Horseradish Sauce Dijon Mustard

Horseradish Deviled Eggs

Ingredients:
  • 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
Directions:

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!

Recipe courtesy: peachestopearls.com | Recipe and photo created by Luisa Hammett of Peaches to Pearls