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Sassy Deviled Eggs

  • Horseradish Sauce

Sassy Deviled Eggs

Products in this recipe: Horseradish Sauce
  • 12 large eggs
  • 3/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Silver Spring Sassy Horseradish Sauce
  • Paprika, optional
  • 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.

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Recipe courtesy | Recipe and photo created by Heather Castillo of Super Mom Life