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Deviled Eggs with Horseradish and Scallions

StefanieStefanie Schulz
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Serves 12 (at two halves per serving)

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Deviled Eggs with Horseradish and Scallions photo Save this recipe 3
Serves 12 (at two halves per serving)


  • 12 large hardboiled eggs
  • 6 tbsp regular or low-fat mayonnaise
  • 3 tbsp prepared horseradish
  • 3 tbsp Dijon mustard
  • 3 tbsp finely chopped scallions
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • paprika (optional)
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  • 1

    Cut the eggs in half lengthwise and place the yolks in a small mixing bowl.

  • 2

    Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper.

  • 3

    Fill a plastic bag with yolk mixture and snip one corner of the bag. Fill the egg cavities with the yolk mixture and sprinkle with paprika (optional) and chopped scallions

  • 4

    Serve at room temperature or chilled.

Recipe Notes

Edit note

Use Emril's Horseradish mustard in lieu of the dijon and horseradish if you like. You can also topped with few capers or roe.

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