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.

Top Recipes

  1. Honey Dijon Vinaigrette

    Honey Dijon Vinaigrette

    33 Love It 0 Comments

  2. Fall Harvest Salad

    Fall Harvest Salad

    17 Love It 0 Comments

  3. Beer'n Brat® Vinaigrette

    Beer'n Brat® Vinaigrette

    17 Love It 0 Comments

  4. Buttermilk Horseradish Dressing

    Buttermilk Horseradish Dressing

    2 Love It 0 Comments

  5. Honey Mustard Chicken Salad

    Honey Mustard Chicken Salad

    0 Love It 0 Comments

  6. Brussels Sprout Salad

    Brussels Sprout Salad

    0 Love It 0 Comments

Featured Recipe

Sassy Deviled Eggs

  • Horseradish Sauce

Sassy Deviled Eggs

Ingredients:
  • 12 large eggs
  • 3/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Silver Spring Sassy Horseradish Sauce
  • Paprika, optional
Directions:
  • Hard boil the eggs by placing them in a medium pot, covered with water and bring to a boil over high heat for five minutes and then remove from heat.
  • Allow eggs to sit for 15 minutes, drain water and cool.
  • Once eggs are completely cooled, peel and cut each one in half.
  • Scoop out yolks into a bowl, setting aside egg whites and smash the yolks until all chunks are gone.
  • Add mayonnaise, mustard and Silver Spring Sassy Horseradish Sauce to the egg yolks and mix well.
  • Pipe the mixture into the egg white holes with a piping bag or you can scoop it with a small scoop or spoon.
  • Serve immediately with a sprinkle of paprika or refrigerate overnight and serve the next day.

Recipe courtesy: thesupermomlife.com | Recipe and photo created by Heather Castillo of Super Mom Life