European Style Deviled Eggs
"One of many versions of Deviled Eggs."
Original is 2-3 servings
Ingredients
Nutritional
- Serving Size: 1 (204.1 g)
- Calories 104.5
- Total Fat - 2.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.2 mg
- Sodium - 179.3 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 2.9 g
- Sugars - 9.5 g
- Protein - 2.8 g
- Calcium - 47 mg
- Iron - 0.5 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the hard-boiled eggs and use a knife to cut the hard-boiled eggs in half lengthwise.
Step 2
Carefully remove the yolk halves from the egg whites and place the yolks into a bowl.
Step 3
Add the mayonnaise, mustard, chopped green onions, horseradish sauce, black pepper, and salt. Mix the ingredients with a fork or spatula until well combined.
Step 4
If you are not going to use beet juice, add a teaspoon of vinegar or pickle juice to the yolk mixture.
Step 5
If using beet juice, remove half of the yolk mixture to another bowl.
Step 6
Then add beet juice to half the yolk mixture, and pipe the mixture into half of the egg whites. You can also use two spoons.
Step 7
Spoon or pipe the remaining non-beet filling to the other half of the eggs.
Step 8
If not adding beet juice, add all the yolk mixture to all the eggs until it's used up.
Step 9
Garnish the eggs with paprika and/or chopped chives.
Step 10
Refrigerate the deviled eggs until ready to serve.
Tips
No special items needed.
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