Horseradish Deviled Eggs
Get ready to elevate your next gathering with these scrumptious deviled eggs. Creamy and tangy, these delightful bites are the perfect appetizer to kick off any event. With a hint of horseradish and a crispy breadcrumb topping, these deviled eggs are a surefire crowd-pleaser. Whether you're hosting a party or simply craving a tasty snack, these deviled eggs are the ideal choice. Prep these ahead of time, pop them under the broiler, and get ready to impress your guests with this flavorful treat.
— Constant Cookbook
Ingredients
- 12 hard-boiled large eggs, peeled, halved lengthwise
- 1/3 mayonnaise
- 2 prepared horseradish
- 2 Champagne vinegar or white wine vinegar
- 2 Dijon mustard
- Kosher salt
- 1/4 fine fresh breadcrumbs
Instructions
- 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.
- Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
- DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.
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