Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.
Ingredients
24 Servings
12
hard-boiled large eggs, peeled, halved lengthwise
1
/3 cup mayonnaise
2
tablespoons prepared horseradish
2
teaspoons Champagne vinegar or white wine vinegar
2
teaspoons Dijon mustard
Kosher salt
1
/4 cup fine fresh breadcrumbs
Preparation
-
Step 1
Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
Step 2
Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
Step 3
DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.
Nutrition Per Serving
24 servings
1 serving contains: Calories (kcal) 60 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 110 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 90
