- 12 eggs
- 1/2 onion, minced
- 1/2 (8 ounce) package cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 teaspoons ground cumin
- 1 tablespoon dry mustard
- 1 teaspoon chili powder, or as needed
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place yolks in a bowl. Mash yolks with a fork; stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.
- Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with chili powder.
04/08/2018
recipepes.com
Horseradish Cream Cheese Deviled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
