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Horseradish Deviled Eggs

 

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Horseradish Deviled Eggs
 

 

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Recipe

Horseradish Deviled Eggs

Deviled eggs are fun way to take hard boiled to another level and these Horseradish Deviled Eggs do the trick.

Times

  • Ready Time : 0 min

Servings

8

Ingredients

    Deviled Egg Base

    • 1 dozen eggs
    • 1 tablespoon salt

    Horseradish Sauce

    • 1 tablespoon horseradish sauce
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup mayonnaise
    • 2 tablespoons matzo meal
    • ½ teaspoon oil
    • pinch of salt

    Directions

    1. Place eggs in a single layer on the bottom of a pot. Cover eggs with 1-2 inches of cold water. Add salt.
    2. Put pot with eggs on high flame until the water is boiling. Reduce the flame to low for 1 minute. Remove from heat.
    3. Allow eggs to stand in pot, covered, for 15 minutes. If you let them stand for less, the yolks will not be set; if longer, the yolks will develop a heinous green film around them. Test one egg for doneness by chopping in half with a knife. If the yolk is not set (same color light yellow throughout), let stand 3 more minutes.
    4. Carefully place eggs into a large bowl filled with ice water. If ice is unavailable to you, place in cold water that you refresh every minute. This step makes peeling the eggs much easier, as the cold water shocks the egg into pulling away from the shell.
    5. Carefully peel eggs, trying to ensure that the white stays intact. Rinse with cold water to remove any shells left over.
    6. Slice eggs in half lengthwise. To make them look even neater, wipe the knife with a wet cloth between cutting eggs, so that the yolk from one doesn’t stick to the white of another.
    7. Carefully remove yolks and place in a medium sized bowl. Mash yolk until broken into small crumbs.

    Horseradish Sauce

    1. Combine horseradish sauce (or you can substitute with ½ tablespoon of preserved horseradish leftover from the seders) and pepper with the mashed yolks.
    2.  Place yolk mixture in plastic bag, shifting to one corner. Cut 1/3 inch off of corner.
    3. Squeezing the bag gently, pipe the yolk mixture into the egg halves, rotating in a circle to produce a swirly effect.
    4.  Over medium-high heat, heat oil. Once hot, add matzo meal and salt until it has turned a sandy brown. Remove from heat.
    5. Once cooled, garnish eggs with the toasted matzo meal.  (Alternative: skip step 4 and garnish the deviled eggs with crushed potato chips.)

     

     

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    About Jessica Levenson

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    Jessica is currently a sophomore at Barnard College majoring in religion, and actively involved in Jewish life on campus. She is from West Orange, NJ and attended Rae Kushner Yeshiva High School. Jess aspires to one day be a chef in Israel.

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