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Horseradish Deviled Eggs

  • Horseradish Sauce Dijon Mustard

Horseradish Deviled Eggs

Products in this recipe: Horseradish Sauce, Dijon Mustard
  • 6 large eggs
  • 2 tablespoons plan Greek yogurt
  • 2 tablespoons sour cream
  • 1/2 teaspoon Silver Spring Dijon Mustard 
  • 2 teaspoons Silver Spring Horseradish Sauce  
  • kosher salt
  • 1/2 tablespoon snipped fresh chives, for garnish
  • Paprika, for light dusting

Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.

Gently scoop out egg yolks and add to a bowl. Whisk together with Greek yogurt, sour cream, Dijon mustard, and cream-style horseradish until smooth. Season to taste with salt, adding additional horseradish if you prefer a spicier filling. 

Fill each egg with some of the yolk mixture and garnish with chives. Lightly dust with paprika. Enjoy!

©2021 Silver Spring Foods, Inc. All Rights Reserved.

Recipe courtesy | Recipe and photo created by Luisa Hammett of Peaches to Pearls

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