Horseradish Cream Cheese Deviled Eggs

Deviled Egg - Appetizer and Snack

Creamy deviled eggs with a slight kick. These always get eaten up right away at our events.

Brief

Prep 25 mins

Cook: 15 mins

Additional: 15 mins

Total: 55 mins

Servings: 24

Yield: 24 deviled eggs

Horseradish Cream Cheese Deviled Eggs

Ingredients

12 eggs

½ onion

minced

½ (8 ounce) package cream cheese

softened

⅓ cup mayonnaise

2 tablespoons prepared horseradish

2 teaspoons ground cumin

1 tablespoon dry mustard

1 teaspoon chili powder

or as needed

Deviled Eggs Chesapeake

Appetizer and Snack

Directions

Step 1

Place eggs in a saucepan; cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water cool under cold running water and peel.

Step 2

Cut each egg in half lengthwise; place yolks in a bowl. Mash yolks with a fork; stir in onion cream cheese mayonnaise horseradish cumin and dry mustard.

Step 3

Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with chili powder.

Nutritional Information

Horseradish Cream Cheese Deviled Eggs

Servings Per Recipe:24

Calories: 78.5

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 1g

Dietary Fiber: 0.2g 1%

Sugars: 0.4g

Fat: 6.7g 10%

Saturated Fat: 2.2g 11%

Cholesterol: 99.3mg 33%

Vitamin A Iu: 228.3IU 5%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.6mg 1%

Folate: 13.8mcg 3%

Calcium: 21.2mg 2%

Iron: 0.7mg 4%

Magnesium: 4.7mg 2%

Potassium: 51.1mg 1%

Sodium: 71.6mg 3%

Calories From Fat: 60.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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