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Deviled Eggs

  • Horseradish Sauce Dijon Mustard

Deviled Eggs

Products in this recipe: Horseradish Sauce, Dijon Mustard
  • 12 eggs
  • 2 tbsp mayonnaise
  • 2 tbsp Silver Spring Horseradish Sauce 
  • 1 tbsp Silver Spring Dijon Mustard 
  • 2 tsp sweet pickle relish
  • Salt & Pepper
  • Chives 

Place 12 eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 17 minutes, off the burner.

After 17 minutes, remove eggs and place into a bowl with ice water to shock and stop the cooking process. After 2-3 minutes, remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate platter. To yolks - add mayo, Silver Spring Horseradish Sauce, Silver Spring Dijon Mustard, relish and salt and pepper to taste, and mix together with a hand mixer until creamy and smooth. 

Using a resealable plastic bag, spoon the mixture into the bag, and cut one small piece off of the bottom of one corner. Pipe the yolk mixture back into each egg white, enough to fill yolk holes completely. You could also spoon into egg whites. Top each with a small slice of chive. Refrigerate and serve cold.


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