DEVILED EGGS WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
- Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
HORSERADISH SCRAMBLED EGGS RECIPE - (4.3/5)
Provided by á-179173
Number Of Ingredients 3
Steps:
- Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that's happening, whisk eggs with horseradish. When the bacon bits are crisp, scoop them out of skillet to a plate and reserve. Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they're almost set. Then add the bacon bits and scramble them in. Serve. SERVES: 2 NUTRITION: 450 calories; 39 g fat; 20 g protein; 2 g carbohydrate; trace dietary fiber; 2 g net carbs per serving.
HORSEY DEVILED EGGS
These deviled eggs have horseradish sauce in them, hence the name. Horseradish sauce gives them a little bit of a zip. They are different than "plain" deviled eggs. Since the added pickle juice has salt in it, I did not add salt to this recipe. You can if you want to. Season according to taste. Prep time is approximate and includes refrigeration time. Cook time is for the time it takes to prepare the eggs for deviling and is approximate. Sometimes the cook time is hard to estimate when it goes through different stages, such as boiling and cooling. This recipe can be prepared ahead of time to get a better taste.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 2h
Yield 12 egg halves
Number Of Ingredients 7
Steps:
- For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
- Over med-high heat, bring the water/eggs to a boil.
- As soon as the water begins to boil, turn the burner off.
- Let the pan of eggs sit on the burner for 15 minutes.
- Remove from heat and drain water.
- Cover the eggs with ice cubes.
- Add water until eggs are fully covered.
- Let pan sit in the sink until eggs are cold enough to handle and peel.
- Peel the eggs and rinse off with cold water.
- Cut each egg in half and place on a plate.
- Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
- Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
- Add the diced pickles and onions Mix well.
- With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
- If desired, sprinkle paprika on the eggs.
- Cover with plastic wrap.
- Refrigerate for at least one hour before serving to allow flavors to blend together.
PICKLED EGGS WITH CELERY AND HORSERADISH
Steps:
- Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
- To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
- The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.
CRUNCHY SCOTCH EGGS WITH HORSERADISH AND PICKLES
Steps:
- Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
- Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
- In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
- Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 74 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 19 grams, Sodium 969 milligrams, Sugar 1 gram, TransFat 0 grams
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