Ingredients for Ham And Horseradish Stuffed Eggs
- Hard Boiled Eggs
- 2 tablespoons mayonnaise
- Cooked Ham
- Coarse Grain Mustard
- Prepared Horseradish
- Fresh Lemon Juice
- Salt to taste
- Cayenne pepper to taste (optional)
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How to Make Ham And Horseradish Stuffed Eggs
- Carefully place 6 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10-12 minutes. Drain hot water and rinse eggs under cold water to stop cooking.
- Once cool enough to handle, gently tap eggs all over to create cracks in the shell. Peel under cold running water for easy peeling.
- Halve the eggs lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until smooth.
- Add the chopped ham, horseradish, mayonnaise, Dijon mustard, salt, cayenne pepper (if using), and fresh dill (if using) to the bowl with the mashed yolks.
- Stir until thoroughly combined and well seasoned. Adjust seasonings to your preference.
- Spoon or pipe the mixture into the empty egg white halves, mounding slightly.
- Cover and chill for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra dill or a sprinkle of paprika before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
13g
Carbs
0g
