Recipe | Horseradish Deviled Eggs | cookithealthier.com

Recipe | Horseradish Deviled Eggs

Yields16 Servings

I N G R E D I E N T S //
 8 large eggs
 2 tbsp creamy horseradish
 2 tbsp Primal Kitchen Avocado mayo
 2 tsp dijon mustard
 1.50 tsp salt
 2 tsp fresh lemon juice
 fresh cracked pepper to taste ( I just did about two twists of my grinder, but feel free to add more if you want)
For the toppings:
 23 oz imitation crab (or fresh if you can get it), chopped
 1 tbsp fresh lemon juice
 2 - 3 baby carrots (if you decide to decorate as the Easter characters)
 2 - 3 pitted black olives (if you decide to decorate as the Easter characters)

D I R E C T I O N S //
1

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.

2

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!)

3

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.

4

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!

Recipe | Horseradish Deviled Eggs | cookithealthier.com

Nutrition Facts

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

I N G R E D I E N T S //
 8 large eggs
 2 tbsp creamy horseradish
 2 tbsp Primal Kitchen Avocado mayo
 2 tsp dijon mustard
 1.50 tsp salt
 2 tsp fresh lemon juice
 fresh cracked pepper to taste ( I just did about two twists of my grinder, but feel free to add more if you want)
For the toppings:
 23 oz imitation crab (or fresh if you can get it), chopped
 1 tbsp fresh lemon juice
 2 - 3 baby carrots (if you decide to decorate as the Easter characters)
 2 - 3 pitted black olives (if you decide to decorate as the Easter characters)

Directions

D I R E C T I O N S //
1

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.

2

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!)

3

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.

4

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!

Recipe | Horseradish Deviled Eggs | cookithealthier.com

Recipe | Horseradish Deviled Eggs
Advertisements

Leave a Reply