Beef-Horseradish Deviled Eggs – a delicious recipe with eggs, mayonnaise, horseradish sauce, mustard, salt, deli. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Put eggs in a pan of cold water, covering the eggs by an inch.
2
Set the pan over high heat and bring the water to a full, rolling boil.
3
As soon as the water comes to a boil, remove the pan from heat and cover the pan.
4
Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
5
Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
6
Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
7
Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
8
Chill until ready to serve.
3655
kcal
Calories
258
g
Fat
5
g
Carbs
352
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 eggs, 1/2 cup mayonnaise, 1 tablespoon creamy horseradish sauce, 1 teaspoon Dijon mustard, and more.
Yes, Beef-Horseradish Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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