Deviled Eggs with Horseradish and Black Pepper
Deviled Eggs with Horseradish and Black Pepper is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place eggs in large saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace eggs in large saucepan.
Add enough cold water to cover by 1 inch.
Cover pan; bring to boil.
Remove pan from heat and let stand covered for 10 minutes.
Let eggs stand in cold water until cold, about 30 minutes.
Peel eggs; halve lengthwise.
Transfer yolks to processor.
Trim small slice off bottom of egg white halves; place on tray, cavity side up.
Process yolks until smooth.
Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth.
Adjust seasonings, adding more horseradish if desired.
DO AHEAD Can be made 1 day ahead.
Cover whites and filling separately and chill.
Transfer filling to pastry bag fitted with 1/4-inch plain tip.
Pipe filling into cavities of egg whites.
Garnish with parsley.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.