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Red Beet Horseradish Deviled Eggs

Spice things up with this colorful horseradish deviled eggs recipe!

Prep Time

10 minutes

Cook Time

10 minutes




6 Eggs, hard-boiled

1/4 cup Mayonnaise

1 1/2 Tbsp Tulkoff Red Beet Horseradish

1/4 tsp White wine vinegar

1/4 tsp Dijon mustard

1/4 cup Green onion, chopped

Salt and pepper, to taste


Peel the eggs and slice in half length-wise. Remove the yolks and putĀ into a bowl. Set the egg whites up on a platter and set aside.

Mash the yolks until they are finely crumbled. Add in Red Beet Horseradish, vinegar and dijon mustard mixing until combined.

Scoop or pipe the yolk mixture into the whites. Before serving, sprinkle with green onion and salt and pepper.