Name: Horseradish Deviled Eggs
Yield: Makes 24
Ingredients: 12 hard-boiled large eggs, peeled, halved lengthwise; 1/3 cup mayonnaise; 2 tablespoons prepared horseradish; 2 teaspoons Champagne vinegar or white wine vinegar; 2 teaspoons Dijon mustard; Kosher salt; 1/4 cup fine fresh breadcrumbs

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

Recipe information

Yield
Makes 24

Ingredients

12 hard-boiled large eggs, peeled, halved lengthwise

1/3 cup mayonnaise

2 tablespoons prepared horseradish

2 teaspoons Champagne vinegar or white wine vinegar

2 teaspoons Dijon mustard

Kosher salt

1/4 cup fine fresh breadcrumbs

Preparation

Step 1
Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
Step 2
Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
Step 3
DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.

TagsEgg Horseradish Herbs & Spices Starter Dinner Brunch Vegetarian Dairy Free Broil Bon Appétit

Recipe notes

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