Deviled Eggs with Horseradish and Dill

Deviled Eggs with Horseradish and Dill

Breakfast 140 Last Update: May 03, 2021 Created: Apr 22, 2021
Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill Deviled Eggs with Horseradish and Dill
  • Serves: 5 People
  • Prepare Time: 15
  • Cooking Time: 15
  • Calories: 65
  • Difficulty: Medium
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Be the superstar of your next potluck by giving your deviled eggs a kick! A touch of horseradish spices things up, while a sprig of dill cools things down! Make them for Passover, Easter, or any spring gathering.
Source: SimplyRecipes

Ingredients

Nutrition Facts

0 servings per container

Amount Per Serving
Calories 1406
% Daily Value*
Total Fat 116.6 g 179 %
Saturated Fat 27.6 g 138 %
Trans Fat 0.2 g
Cholesterol 2262 mg 754 %
Sodium 1624.5 mg 68 %
Total Carbohydrate 7.8 g 3 %
Dietary Fiber 1.1 g 4 %
Total Sugars 3.9 g
Includes - Added Sugars
Protein 75.9 g 152 %
Vitamin D 12 µg 80 %
Calcium 348.9 mg 35 %
Iron 10.9 mg 61 %
Potassium 915.2 mg 19 %

*Percent Daily Values are based on a 2000 calorie diet

Directions

  1. To hard-boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.
  4. Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.
  5. Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.

Deviled Eggs with Horseradish and Dill



  • Serves: 5 People
  • Prepare Time: 15
  • Cooking Time: 15
  • Calories: 65
  • Difficulty: Medium

Be the superstar of your next potluck by giving your deviled eggs a kick! A touch of horseradish spices things up, while a sprig of dill cools things down! Make them for Passover, Easter, or any spring gathering.
Source: SimplyRecipes

Ingredients

Directions

  1. To hard-boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.
  4. Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.
  5. Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.

Glycemic Index
Glycemic Load

Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

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