Zesty Deviled Eggs

What's summer without deviled eggs? Horseradish and ground mustard put zip into this easy make-ahead recipe.

Zesty Deviled Eggs

BettyCrockerRecipe by BettyCrocker

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10 minutes

10 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 85
  • 7g
    (Saturated Fat 3g)
  • 115mg
  • 110mg
  • 1g
    (Dietary Fiber 0g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 2%
  • Exchanges
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Cooking Gluten Free?

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • Do-Ahead Tip

    Cover these zesty eggs and refrigerate up to 2 days before your picnic.

  • Special Touch

    Top each egg with a small sprig of dill weed just before serving.

Ingredients

  • 6  hard-cooked eggs
  • 1/2  cup finely shredded cheese (2 ounces)
  • 2  tablespoons chopped fresh parsley
  • 3  tablespoons mayonnaise, salad dressing or half-and-half
  • 1  teaspoon prepared horseradish
  • 1/2  teaspoon ground mustard
  • 1/8  teaspoon salt
  • 1/4  teaspoon pepper
  • Tiny cooked shrimp, sliced olives or sliced pimiento, if desired

Directions

  1. 1Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients except shrimp.
  2. 2Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.

Categories: Course, Appetizers, Cold Appetizers, Lunch & Snacks, Side Dishes, Healthy, Ingredient, Eggs

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