A special thanks to my friends at Silver Spring Foods for introducing me to their products and sponsoring this post. All thoughts, opinions, recipes and photos are my own.
Happy Monday friends! Today I am teaming up with Silver Spring Foods to share a delicious summer recipe! This is a great one for Memorial Weekend because not only is it easy to make, but it’s a light option to eat by the pool. I hope you will enjoy it as much as we did!
Recipe Inspiration: Family
Last weekend I was sitting around the picnic table with my family eating supper and we started talking about horseradish. I asked them what they enjoy putting horseradish into and what could be a fun recipe to create for the summer. My brother-in-law mentioned using it in a potato salad while my husband suggested adding it to a dip. My sister then suggested adding it into deviled eggs! I loved that idea so I started playing around with different recipes.
As part of my recipe development, I tested two different recipes- one with mayonnaise and one with Greek yogurt. I had my whole family try both to see if they could tell the difference. Not a single person could tell the difference! I decided to go with Greek yogurt because it paired so nicely with Silver Spring Foods Horseradish Sauce and their Dijon mustard.
Silver Springs: Horseradish
As mentioned above I have been using Silver Spring Horseradish Sauce in my recipes lately. I love their sassy horseradish sauce because it has the right amount of kick. Thanks to its creamy style, the Horseradish Sauce is also great to use as a topping ! I personally love it on sandwiches or burgers.
I also love using Silver Spring Horseradish Sauce because it’s creamy and easy to incorporate into sauces or dips. I actually prefer the cream-style horseradish opposed to fresh or the refrigerated prepared versions. My reasoning for this is that a.) cream-style horseradish tends to be a bit smoother in texture than prepared, and b.) prepared horseradish needs resting time in a recipe to fully develop its flavor and heat. It also helps keep the prep time to a minimum since you are literally just squeezing from a bottle.
Ingredients
- 6 large eggs
- 2 tablespoons plan Greek yogurt
- 2 tablespoons sour cream
- 1/2 teaspoon Silver Spring Dijon Mustard
- 2 teaspoons Silver Spring Horseradish Sauce
- kosher salt
- 1/2 tablespoon snipped fresh chives, for garnish
- Paprika, for light dusting
Instructions
- Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
- Gently scoop out egg yolks and add to a bowl. Whisk together with Greek yogurt, sour cream, Dijon mustard, and cream-style horseradish until smooth. Season to taste with salt, adding additional horseradish if you prefer a spicier filling.
- Fill each egg with some of the yolk mixture and garnish with chives. Lightly dust with paprika. Enjoy!
Xo
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