Horseradish Deviled Eggs
A little more twangy than the deviled eggs you might be used to. The addition of just a touch of anchovy paste makes a deep umami flavor, and the horseradish and grainy mustard make these zippy and flavorful!
Thankfully, summer 2024 has been mild so far here in Germany (not too hot). I am working on many projects, and trying to keep things simple in my video production. These deviled eggs came together very naturally today and at the spur-of-the-moment. A little more peppery than deviled eggs you might be used to, this is my favorite style of deviled eggs. If you really like your own version of deviled eggs, then stick with that, especially if you add a sweet element. These are definitely a savory, with a deep umami flavor from just a little of anchovy paste.
If you’d like to take a look at the Broccoli Cheddar Chowder recipe I talk about in the video, click here.
Horseradish Deviled Eggs
A little more twangy than the deviled eggs you might be used to. The addition of just a touch of anchovy paste makes a deep umami flavor, and the horseradish and grainy mustard make these zippy and flavorful!
Ingredients
- 7 boiled eggs halved
- 1/2 cup mayonnaise
- 2 Tbs grainy mustard
- 2-3 Tbs horseradish
- 1 tsp anchovy paste
- parsley for garnish
Instructions
- Slice the boiled eggs in half. Collect the yolks in a medium bowl and arrange the whites on a deviled egg serving tray.
- Using a hand mixer, puree the egg yolks with the mayonnaise, mustard, horseradish and anchovy paste. Taste to see if you want to add any more of these elements.
- Spoon or pipe the yolk mixture into the egg whites.
- Top with fresh parsley.
- Chill in refrigerator until it's time to serve.
Video
Tried this recipe?Let us know how it was!