Prep: 25 mins | Cook: 15mins | Additional: 15 mins | Total: 55 mins | Serving: 24 | Yield: 24 deviled eggs
Have you tried this Horseradish Cream Cheese Deviled Eggs? If not, then you should. It is an upgrade from your ordinary boiled eggs. My aunt used to make this during Easter family gathering, and we were excited to search for those Easter egg bunnies because my aunt will cook the eggs right after the haunt. I didn’t understand the flavors of it the first time I tried it, but I find myself looking for more, which is why I know I’m in love with this recipe’s overflowing flavors. Try this recipe for Horseradish Cream Cheese Deviled Eggs, and enjoy it with your family and friends.
(12) Egg, whole, raw, fresh
½ onions, raw
(½) (8 oz) package Cheese, cream
⅓ c Salad dressing, mayonnaise, soybean oil, with salt
2 tbsp Horseradish, prepared
2 tsp cumin, ground
1 tbsp Mustard Flour (Dry Mustard) ASTA
1 tsp Spices, chili powder
1. Add and place eggs in a saucepan, and then cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove the eggs from hot water, cool under cold running water, and peel.
2. Cut each egg in half lengthwise, add and put yolks in a bowl. Use a fork, and mash the yolks, and then stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.
3. Place egg whites cut-side-up on a serving platter. Into egg white halves, spoon yolk mixture, and sprinkle with chili powder.
I know, you know, the egg yolks of devilish eggs contain cholesterol. Indeed, it is. I’m not eager to jump on the fact that recent studies indicating cholesterol in food don’t make that much of a difference. In keeping with that, you can still use the yolk, but use cholesterol-free mayonnaise and fat cream cheese. Sure, these delicious Horseradish Cream Cheese Deviled Eggs contain cream cheese, and I love it.
Per Serving: 78.5 calories; 99.3 mg cholesterol; 71.6 mg sodium; 3.7 g protein; 1 g carbohydrates.
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