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Nothing says Easter to me quite as much as deviled eggs.
Being inherently healthy, deviled eggs didn’t require me to swap too many ingredients out or try to change them too much. Plus, i’m always a sucker for the classics and if a recipe has just a little twist on a classic flavor profile, i’m usually in love at first bite. Which is EXACTLY how I felt when I tasted a version of these eggs while visiting Sausalito, CA.
My husband loves deviled eggs and when we see them on a menu somewhere as an appetizer, it’s usually a safe bet that we’ll give them a try. So when we sat down for lunch at the Trident in Sausalito and saw they had deviled eggs as an appetizer with the option to add fresh crab, we didn’t hesitate! They came out and we both took a bite and looked at each other with wide eyes and probably would have had our jaws open had we not had our mouths full of these delicious deviled eggs! They were so delicious and they had the hint of something different. So I looked at the menu and saw there was a unique ingredient added – horseradish. WOW is all I can say. Just wow.
By adding a little horseradish to the creamy yolk filling you get a little kick to the flavor and when you pair it with some fresh crab, get ready for possibly the best thing you’ve ever tasted.
Needless to say, I am using this experience as my inspiration for my Horseradish Deviled Eggs recipe. Now, if you’re thinking these are going to be spicy due to the horseradish then think again. The recipe has the absolute perfect amount added so there’s the horseradish flavor, but no spice. If you did want to spice it up though, you could just add more horseradish than the amount I have below. Up to you!
So if you’re in charge of the appetizer for your Easter get together, then you have to give these a try! Everyone will be curious when they hear what’s in them and then wish you made about three times as many after they taste their first egg!
Plus, just for your Easter day fun, you can create fun characters out of deviled eggs to make them extra festive. I like to leave the crab off some and decorate these like bunnies and ducks. That way someone who doesn’t like crab can still give these a try! They are just as good with the crab as they are without.
How cute are these?
All you need to make these sweet little Easter Bunnies or Ducks is a couple baby carrots and black olives.
You can cut a thin slice off each side of the baby carrot for the bunny ears and then cut little bits off of the black olive for the eyes and nose of bunny.
To make the duck, you can cut off the ends of the baby carrot for the feet and then cut another round slice and cut a little sliver off for the nose. Then you can cut the olive into little bits for the eyes!
Alright, are you ready to make these delicious things or what? Here’s all you will need for this recipe:
In a 6 qt stock pot, or any pot big enough to boil 8 large eggs, add in enough water to cover all the eggs. Then place all 8 eggs into the water and turn the heat to medium high. Once you bring the water to a boil, allow the eggs to boil for 12 minutes. Then immediately remove and place in a strainer to rinse with cold water and begin peeling each egg. I have found that doing the peeling immediately helps them peel the best.
Once all your eggs have been peeled, cut each one length wise and scoop out the yolk into a mini food processor. (You don't have to use a food processor, but I found that it makes the yolk filling the smoothest and creamiest) Next, add in the mayo, dijon mustard, horseradish, lemon juice, salt and pepper to the yolks in the food processor. Then you will blend everything up until it's smooth & creamy. (you'll likely have to scrape the sides a few times to make sure you get everything mixed up well!)
Now you can go ahead and line up each of the eggs neatly. This will help as you pipe in the horseradish yolk filling. Then you'll put all the yolk filling into a sandwich bag and snip off just a tiny part of the corner of the bag so you can pipe in the yolk filling into each egg. You should have enough filling to fill up each egg just over the top.
You can see in the picture how full each egg will be once you're all done. The final step is to add on the crab or decorate like an Easter Bunny or duck. See above for how to decorate in cute Easter characters! For the crab, I just used some imitation crab because it was the easiest thing for me to get and I used about 2 oz. to top half the eggs. For the crab: chop up the crab into small pieces and place in a bowl. Then add the juice from half a lemon. Stir the crab in the lemon juice and then spoon on top of the deviled eggs!
Serving Size 1 deviled egg
Servings 16
- Amount Per Serving
- Calories 44
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.9g5%
- Sodium 66mg3%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Sugars 0g
- Protein 3g6%
- Vitamin A 3%
- Vitamin C 3%
- Calcium 1%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
In a 6 qt stock pot, or any pot big enough to boil 8 large eggs, add in enough water to cover all the eggs. Then place all 8 eggs into the water and turn the heat to medium high. Once you bring the water to a boil, allow the eggs to boil for 12 minutes. Then immediately remove and place in a strainer to rinse with cold water and begin peeling each egg. I have found that doing the peeling immediately helps them peel the best.
Once all your eggs have been peeled, cut each one length wise and scoop out the yolk into a mini food processor. (You don't have to use a food processor, but I found that it makes the yolk filling the smoothest and creamiest) Next, add in the mayo, dijon mustard, horseradish, lemon juice, salt and pepper to the yolks in the food processor. Then you will blend everything up until it's smooth & creamy. (you'll likely have to scrape the sides a few times to make sure you get everything mixed up well!)
Now you can go ahead and line up each of the eggs neatly. This will help as you pipe in the horseradish yolk filling. Then you'll put all the yolk filling into a sandwich bag and snip off just a tiny part of the corner of the bag so you can pipe in the yolk filling into each egg. You should have enough filling to fill up each egg just over the top.
You can see in the picture how full each egg will be once you're all done. The final step is to add on the crab or decorate like an Easter Bunny or duck. See above for how to decorate in cute Easter characters! For the crab, I just used some imitation crab because it was the easiest thing for me to get and I used about 2 oz. to top half the eggs. For the crab: chop up the crab into small pieces and place in a bowl. Then add the juice from half a lemon. Stir the crab in the lemon juice and then spoon on top of the deviled eggs!