Deviled Eggs with Horseradish and Dill
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Category
Side Dish
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Cusine
Jewish
What do you need?
How to make?
Ingredients
1 dozen large eggs
1/3 cup mayonnaise
2 teaspoons prepared white horseradish
1 tablespoon minced shallots
1/4 teaspoon sea salt
1/2 teaspoon sweet paprika
2 sprigs dill, stems removed
Directions
To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.
Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.
Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.