Horseradish Deviled Eggs
These horseradish deviled eggs are a simple, easy party appetizer!
Prep Time5 mins
Cook Time15 mins
Total Time15 mins
Servings: 24 deviled eggs
- 12 large eggs
- 1/3 cup mayonnaise (I used reduced fat)
- 2 tablespoons prepared horseradish
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- Kosher salt to taste
- 3 tablespoons Italian style breadcrumbs
To hard boil the eggs: bring a large pot of water to a rolling boil. Gently add the eggs and cook them for exactly 12 minutes, then place them directly into an ice bath until cool. Peel the eggs and slice them in half using a sharp knife. Scoop the egg yolks into a bowl.
Preheat the broiler.
Mash together the egg yolks, mayonnaise, horseradish, vinegar, mustard, garlic powder and cayenne. Season with salt to taste.
Sprinkle the breadcrumbs evenly over the eggs and place them under the broiler. Toast the breadcrumbs, watching carefully to make sure they don't burn. This will take 2-3 minutes.
Calories: 60kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 41mg | Vitamin A: 2.8% | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 2.9%