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Red Horseradish Deviled Eggs


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Red Horseradish Deviled Eggs


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Red Horseradish Deviled Eggs

Spice up your deviled eggs with red horseradish, colorful and delicious.


  • Prep Time : 10 min
  • Cook Time : 12 min
  • Ready Time : 22 min




  • 12 large eggs
  • 1/4 cup mayonnaise or Greek yogurt
  • 4 tablespoons Gold's Red Horseradish with Beets
  • 1 tablespoon juice from horseradish
  • 1 teaspoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • Green onions, minced, for garnish.


Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way.
Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.
Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.


About What Jew Wanna Eat


I blog at What Jew Wanna Eat- your source for Jewish home cooking - straight from my Austin, TX kitchen. Armed with my Bubbe's recipes and lots of schmaltz, I am on a quest to try one recipe a week, with my own personal twist on each. No matter your religion, I hope you enjoy these tasty recipes. I know Jew will!




4 Responses to Red Horseradish Deviled Eggs

  1. I serve devilled eggs a lot and usually use white horseradish. But these look so pretty!

  2. Thanks, Ronnie!

  3. avatar says: dina

    do they have to be served immediately? can they be prepared before the saider, stay in the fridge and then served. or should i not fridge

  4. Dina, they are best served right after making!

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