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These are always a party pleaser, but we make them weekly just to make sure we have some great low-carb snacks laying around for when we’re too stupid to remember to eat until late afternoon.
They’re a twist on traditional deviled eggs, with a little bit of horseradish kick.
Horseradish Deviled Eggs
- Hard-boil the eggs and cut them in half, putting the yolks into a medium sized bowl
- Mix the ingredients EXCEPT for the paprika in the bowl using a fork
- Using a spoon, fill the half-eggs with the deviled egg mixture
- Garnish with paprika