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Dijon and Horseradish Deviled Eggs
10 min prep time
7 min cook time
6servings
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Adobe Stock
How to Make Dijon and Horseradish Deviled Eggs
Deviled eggs are a great low carb snack or appetizer. And, perfect for Easter time if you have a lot of leftover dyed eggs! This traditional take features zesty dijon mustard and horseradish for extra flavor without a lot of added salt. We subbed most of the mayonnaise for plain yogurt for a lighter filling.
10 min prep time
7 min cook time
6servings
2 halves
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Step-By-Step Instructions:
- To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.
- Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.
- Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up.
- Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.
Nutrition facts
6 Servings
-
Serving Size
2 halves
- Amount per serving Calories 75
-
Total Fat
4g
- Saturated Fat 1.4g
- Cholesterol 150mg
- Sodium 135mg
-
Total Carbohydrate
3g
- Total Sugars 2g
- Protein 7g
- Potassium 110mg
Ingredients
eggs
6
white vinegar
1 tbsp
plain yogurt (nonfat)
6 tbsp
light mayonnaise
1 tbsp
fresh chives (minced)
1 tbsp
Dijon Mustard
2 tsp
horseradish
1/2 tsp
turmeric
1/4 tsp
paprika
1 pinch
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