Horseradish Deviled Eggs


  • 6 eggs
  • 1/4 C. mayonnaise
  •  2 T. Kelchner's Horseradish
  • 1/2 t. dill weed
  • 1/4 t. Kelchner's Hot Mustard
  • 1/8 t. salt
  • Dash of pepper
  • Dash of paprika


Place 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. Drain. Let eggs stand in cold water until cold, about 30 minutes.

Peel eggs and half lengthwise. Remove yolks, set whites aside. In a bowl, mash the yolks. Add mayonnaise, Kelchner's Horseradish, dill, Kelchner's Hot Mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield 1 dozen.

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