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Deviled Eggs with Horseradish and Dill
Deviled Eggs with Horseradish and Dill
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your deviled eggs with zesty horseradish and refreshing dill for a standout dish at any spring event or holiday feast.
Ingredients:
  • For the deviled eggs:
  • 1 dozen large eggs
  • 1/3 cup mayonnaise (certified kosher for Passover, if needed)
  • 2 teaspoons prepared white horseradish
  • 1 tablespoon minced shallots
  • 1/4 teaspoon sea salt
  • For the garnish:
  • 1/2 teaspoon sweet paprika
  • 2 sprigs dill, stems removed
Instructions:
  • For easy-to-peel hard-boiled eggs, steam them on the stovetop or in a pressure cooker. Traditional boiling may not yield the same easy peeling results.
  • Peel the eggs, slice them in half lengthwise, and gently remove the yolks. Place the yolks in a small mixing bowl and arrange the egg white halves on a serving platter.
  • Prepare the deviled egg filling by mashing the yolks with mayonnaise, horseradish, shallots, and salt. Adjust the mayonnaise for desired creaminess. Taste and add more salt if necessary.
  • Transfer the egg yolk mixture into the egg white halves using a spoon or pipe it through a piping bag with a star tip for an elegant finish.
  • Garnish the deviled eggs by sprinkling them with paprika and topping each with a small piece of dill before serving.

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