Deviled eggs are so delicious, I can’t get enough of them. This time I made deviled eggs with horseradish, which were yummy. Deviled eggs are also versatile: you can serve them as a bite on a party, as breakfast or as part of a lunch. I served them for breakfast this time.
Next to horseradish, I added mayonnaise and mustard to this recipe for deviled eggs with horseradish. Horseradish is added for flavor. Mustard and mayonnaise for flavor and smoothness. Sprinkled on top cayenne pepper and cress for decoration and some added flavor.
The recipe drie gevulde eieren is from 24Kitchen.
I used the basic recipe for the deviled eggs before, so making it was easy. I scooped the stuffing into the egg half whites, instead of piping it.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Gnocchi with Pistachios, Chorizo and Pine Nuts
Allergies: egg, mustard, horseradish.
1 tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon horseradish
Bring eggs with water to a boil. When the water is boiling, cook the eggs for 8 minutes. Drain and peel the eggs. Slice the eggs in half. Scoop out the egg yolks and place them in a bowl.
Add mayonnaise, mustard, horseradish, salt and pepper. Mix this with a fork.
Scoop the mix in the egg white halves and sprinkled with cayenne pepper and cress.
- Recipe source is the website 24Kitchen.
- Enough for 12 deviled eggs.