Horseradish Deviled Eggs

By LRay

Recipes & Menus | recipes

Horseradish Deviled Eggs
Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

Makes24

Recipe by Evoe at Pastaworks in Portland, OR

Photograph by Matt Duckor

May 2013

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

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

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.