POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Easter deviled eggs with horseradish
About the Recipe
Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste.
The paste is made from the egg yolks mixed with other ingredients such as mayonnaise and mustard, or like in this case and very traditionally with horseradish. This recipe has many different variations, and some other additional ingredients.
It is spice, sweet, and tarty in the same time, perfect way to start Easter breakfast.
12 hard- boiled eggs (peeled, cut in halves and "pitted" from the yolks)
1 jar of horseradish
1 tbsp of red wine vinegar
1 tsp of sugar
1 tbsp of chopped chieves
Spices to your taste:
Hard- boil the eggs (here is how to make easy to peel eggs). Remember to put them in an ice bath, after finishing cooking.
After they cool down, peel them, cut into halves and take out the yolks. Place yolks in a medium size bowl.
To the bowl add the sugar and vinegar. Mix everything together into a paste. Add the horseradish, pepper and salt, and dash of paprika for some color.
Take four halves of egg whites and chop them finally, and add to the yolk paste. Mix in gently, so you can see the chunks of whites.
Please put the paste in the empty egg whites, and topped everything with chopped chives.
Remember to ice bath the eggs after cooking.
Try the horseradish before mixing it into the eggs, some can be very spicy (I like those), but some have a mild flavor.