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Deviled Eggs with Horseradish and Scallions

StefanieStefanie Schulz
servings:Serves 12 (at two halves per serving)

Ingredients

  • 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)
Deviled Eggs with Horseradish and Scallions photo

directions

  • 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.

notes

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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