Rating: 3.94 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is a zippy version of an old standby. Makes a great side dish or an appetizer. Can be prepared the day before and stored in the refrigerator covered in foil. These go fast!

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggs in half lengthwise; remove yolks and set whites aside.

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  • Mix egg yolks, mayonnaise, mustard, horseradish, shallots, and seasoned salt in a bowl until smooth. Pipe or spoon yolk mixture into egg whites; top each with a leaf of cilantro.

Cook's Notes:

Cilantro may be replaced by a slice of olive or a sprinkle of paprika.

I like to use a pastry bag with a large star tip to stuff the eggs. It's not as messy and the end product looks great!

Nutrition Facts

177 calories; protein 6.6g; carbohydrates 3.5g; fat 15g; cholesterol 216.6mg; sodium 322.9mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
11/20/2013
This has been my recipe for decades minus the shallots and cilantro I usually top them with cocktail shrimp and make regular eggs for the ones that don't like horseradish substituting it with sweet relish and top with a piece of bacon (the toppings are so everyone knows which is which;) ) Read More
(5)

Most helpful critical review

Rating: 2 stars
10/03/2014
We thought this had way too much salt and mayonnaise in it. I made the mistake of not tasting the filling before putting them back into the egg whites or else I would have realized that these weren't going to be that great. I had one at dinner my husband had two and each of my boys had one but we didn't really like the taste - too tangy and salty. So after dinner since we still had a lot left I took out the filling added more mustard and horseradish to combat the mayonnaise taste and added just a pinch or two of sugar to neutalize the saltiness. After all of that it tasted pretty good. Read More
(3)
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/19/2013
This has been my recipe for decades minus the shallots and cilantro I usually top them with cocktail shrimp and make regular eggs for the ones that don't like horseradish substituting it with sweet relish and top with a piece of bacon (the toppings are so everyone knows which is which;) ) Read More
(5)
Rating: 5 stars
02/09/2013
I had to leave out the cilantro-sorry. I have someone in the family who won't touch anything with cilantro in it but they were sure better than the regular deviled eggs we make-had some taste to them! Read More
(4)
Rating: 4 stars
03/09/2014
Just made this recipe for a baby shower the filling is delicious. I will decrease the mayonnaise next time maybe to 1/2 cup. I thought it was a little too runny! The horseradish is so good in these! Read More
(3)
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Rating: 2 stars
10/02/2014
We thought this had way too much salt and mayonnaise in it. I made the mistake of not tasting the filling before putting them back into the egg whites or else I would have realized that these weren't going to be that great. I had one at dinner my husband had two and each of my boys had one but we didn't really like the taste - too tangy and salty. So after dinner since we still had a lot left I took out the filling added more mustard and horseradish to combat the mayonnaise taste and added just a pinch or two of sugar to neutalize the saltiness. After all of that it tasted pretty good. Read More
(3)
Rating: 5 stars
04/13/2014
This is a great recipe! I decreased the mayonnaise Dijon horseradish and shallots by half as per other reviews claiming this was I runny and they came out perfect! Read More
(2)
Rating: 5 stars
04/05/2013
I LOVED this!! I didn't bother with cilantro salt or shallots. I didn't have dijon used spicy brown mustard. EXCELLENT! Read More
(2)
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Rating: 1 stars
04/18/2014
Way too much mustard! Read More
(2)
Rating: 4 stars
04/08/2015
Great way to use up Easter eggs. Had to leave out the salt and cilantro but used some smoked paprika for flavour and color. Thanks for the recipe! Read More
(1)
Rating: 4 stars
05/27/2019
Delicious but like many others have mentioned too much mayonnaise which made the filling too runny. Had a lot left over. Read More