Silver Spring Recipes back to Appetizers

Top Recipes

Appetizers

Horseradish Deviled Eggs

  • Horseradish Sauce Dijon Mustard

Horseradish Deviled Eggs

Products in this recipe: Horseradish Sauce, Dijon Mustard
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!

©2019 Silver Spring Foods, Inc. All Rights Reserved.

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

Comments about Horseradish Deviled Eggs

Make a Comment


There are currently no comments for this recipe. Why not try it out and let us know how it tastes?