- 12 large eggs
- ⅓ c plus 1 tbsp mayonnaise
- 1 tbsp prepared horseradish, plus more for garnish*
- ½ large lemon, finely zested
- 2 tsp lemon juice, freshly squeezed
- Kosher salt and freshly ground pepper
- 1 tbsp fresh chives, dill or flat-leaf parsley, finely chopped
Place the eggs in a medium saucepan and add enough cold water to cover. Bring to a boil over high heat. Remove from the heat and cover tightly. Let stand for 15 minutes.
Place eggs in a large bowl of ice water and let stand until chilled, about 15 minutes. Peel eggs and rinse under cold water to remove any pieces of shell.
Cut each egg in half lengthwise and pop the yolks into a small bowl. Discard 4 of the white halves or save for another use. (Using more yolks than whites ensures plenty of filling.) Mash the yolks with a fork. Add mayonnaise, horseradish, lemon zest and juice, and mix well. Season to taste with salt and pepper. Use a small spoon to stuff the egg whites with the filling. (Or transfer the yolk mixture to a pastry bag fitted with a 1/2-inch wide star tip and pipe into whites.) Place on a serving platter, cover loosely with plastic wrap, and refrigerate until serving, up to 8 hours.
Top each with a small dab of horseradish (optional). Sprinkle with the herbs and serve chilled.
*You can substitute fresh horseradish for prepared. Shred enough peeled fresh horseradish on a Microplane or the smallest holes on a box grater to equal 1 tablespoon. Mix the fresh horseradish with the lemon juice in the recipe. The acidic lemon juice will help release the horseradish flavor.
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