<<< Return

RECIPES

Red Beet Horseradish Deviled Eggs

Eight beet deviled eggs arranged on a black platter with pink filling, green onion garnish, and cracked pepper—elegant appetizers for food service and catering.

Ingredients

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

Directions

Peel the eggs and slice in half length-wise. Remove the yolks and put 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.

Skip to content