Beef and Horseradish Deviled Eggs are beefy eggs with a taste inspired by Arby’s and the bite of horseradish to the filling.
Beef and Horseradish Deviled Eggs
By Sue Lau | Palatable Pastime
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Beef and Horseradish Deviled Eggs are my recipe of the day. I have been thinking of deviled eggs for a few weeks now. I get to craving them every so often around family barbecues and holiday dinners. Don’t you?
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I was also reading an article somewhere abut how horseradish is supposed to elevate your deviled eggs to the next level. Now, I don’t know about that. I guess it depends how you make them. One can’t just throw horseradish on something and expect it to fly. It needs consideration.
So I decided that instead of the usual mayo, I would fill in with some Arby’s horsey sauce, which you can buy in the bottle. However, other brands are sold too. Near the mayonnaise. Just don’t confuse it with creamed horseradish, which is not the same.
To this I added chopped up roast beef. I thought about grabbing an Arby sandwich and just ditching the bun. But then I remember Buddig has those cheap little packages of lunch meat at the store. It’s not bad in these deviled eggs, or even in a cheese ball. Even if it doesn’t rock my world in a sandwich. You decide which you should use. If you buy deli beef, make sure they slice it very thin, as in shaved. But since you only need an ounce, it does make an awkward deli counter order.
Beef and Horseradish Deviled Eggs
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Beef and Horseradish Deviled Eggs
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Beef and Horseradish Deviled Eggs
Ingredients
- 6 large eggs hard-cooked and peeled
- 1/2 cup Arby's Horsey sauce or horseradish mayonnaise
- 1 ounce Buddig sliced beef
- 1/4 teaspoon paprika
Instructions
- Cook eggs and cool; peel then cut in half and remove yolk to a small bowl.
- Mash yolks with a fork until smooth.
- Finely chop beef and mix with Arby's sauce and mashed yolk.
- Fill egg white cavities with mixture.
- Sprinkle with paprika.
Notes
Nutrition
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