Watercress Horseradish Deviled Eggs Food

WATERCRESS-HORSERADISH DEVILED EGGS

Watercress-Horseradish Deviled Eggs image

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 6

Ingredients

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3/4 cup finely chopped watercress, plus leaves for garnish
2 teaspoons drained prepared horseradish

Steps:

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

HOLIDAY HORSERADISH DEVILED EGGS

Holiday Horseradish Deviled Eggs image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 slices bacon
6 eggs
3 tablespoons mayonnaise
1/2 teaspoon cayenne
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
Pinch salt
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens

Steps:

Preheat the oven to 400 degrees F.
Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

DEVILED EGGS WITH HORSERADISH AND BLACK PEPPER

Deviled Eggs with Horseradish and Black Pepper image

Top-rated easy recipe for deviled eggs, flavored with horseradish, for a perfect party appetizer.

Provided by Pam Anderson

Categories Egg Appetizer Cocktail Party Vegetarian Horseradish Summer Shower Chill Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 eggs

Number Of Ingredients 7

Ingredients

1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves

Steps:

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley.

DEVILED EGGS WITH HORSERADISH

Deviled Eggs with Horseradish image

Deviled eggs with a horseradish kick.

Provided by enovovesky

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

12 eggs
½ cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons chopped fresh dill
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs image

People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
Dash paprika

Steps:

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BEEF-HORSERADISH DEVILED EGGS

Beef-Horseradish Deviled Eggs image

Make and share this Beef-Horseradish Deviled Eggs recipe from Food.com.

Provided by Carole M.

Categories Thanksgiving

Time 55m

Yield 24 halves, 12 serving(s)

Number Of Ingredients 7

Ingredients

12 eggs
1/2 cup mayonnaise
1 tablespoon creamy horseradish sauce
1 teaspoon Dijon mustard
1 dash salt and pepper
48 thinly sliced strips of deli-sliced roast beef
1/2 cup chopped chives

Steps:

Put eggs in a pan of cold water, covering the eggs by an inch.
Set the pan over high heat and bring the water to a full, rolling boil.
As soon as the water comes to a boil, remove the pan from heat and cover the pan.
Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
Chill until ready to serve.

Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 79.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 6.4

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs image

Categories Egg Appetizer Easter Horseradish Mayonnaise Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 7

Ingredients

12 hard-boiled large eggs, peeled, halved lengthwise
1/3 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
Kosher salt
1/4 cup fine fresh breadcrumbs

Steps:

Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs image

From viva ad booklet. Courtesy of Sara Rummell. "Deviled egg are known to be simple dish, but with a little horseradish you can add a lot of zip! It's been four years since I debuted this recipe, and I've made it for every family get-together since then"-Sara Rummell

Provided by mightyro_cooking4u

Categories < 60 Mins

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

12 eggs, hard-boiled halved lengthwise
3/4 cup mayonnaise
4 tablespoons horseradish
1 teaspoon dill, fresh
1 teaspoon mustard
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, freshly ground
paprika (to garnish)

Steps:

Place yolks in a food processor. Add mayonnaise, horseradish, dill mustard, salt and pepper. Mix until smooth. If mixing by hand, itis easier to mash up yolks frist before adding the other ingredients.
Put mixture into a sandwich bag with the corner cut off. Pipe yold mixture into the egg halves. Sprinkle wit paprika.

Nutrition Facts : Calories 66.8, Fat 5, SaturatedFat 1.1, Cholesterol 107.7, Sodium 145.9, Carbohydrate 2.3, Fiber 0.1, Sugar 0.9, Protein 3.2

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