A quick and easy appetizer that will disappear quickly. I have increased this recipe to twenty eggs before and use the food processor to mash yolks and combine horseradish cream in minutes. Great for potlucks.
Original recipe makes 4 deviled egg halves
2 hard-cooked eggs, cut in half lengthwise
1 tablespoon cream-style horseradish sauce
- Remove yolks from egg halves and place yolks into a bowl; mash yolks with horseradish sauce, using a fork, until mixture is smooth.
- Spoon egg yolk mixture back into the cavities in egg whites; refrigerate until serving time.
Calories: 46 kcal
Carbohydrates: 0.4 g
Cholesterol: 108 mg
Fat: 3.4 g
Fiber: 0 g
Protein: 3.3 g
Sodium: 33 mg