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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving. Ingredients:
12 hard-boiled large eggs, peeled, halved lengthwise |
1/3 cup mayonnaise |
2 tablespoons prepared horseradish |
2 teaspoons champagne vinegar or white wine vinegar |
2 teaspoons dijon mustard |
kosher salt |
1/4 cup fine fresh breadcrumbs |
Directions:
1. Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
2. Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
3. DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.
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