Romanian Deviled Eggs Ovă Umplute
Romanian Deviled Eggs are delicious with the addition of a bit of horseradish. We loved them!
- 12 large eggs
- 2 teaspoons horseradish
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- ½ medium white onion minced finely
- Salt and pepper to taste
Put the eggs is a pot of cold water
Bring to a boil then reduce to simmer for 20 minutes
Drain the water and run very cold water over the eggs for a few minutes
Peel the eggs and cut in half, lengthwise.
Pop out the yolks into a bowl, mash them with a fork.
Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
Add salt and pepper to taste
Fill each half of the egg white with the mixture
Garnish with parsley.
For a twist, you can add some chopped ham to the mixture for two types of eggs.
Calories: 178kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 330mg | Sodium: 186mg | Potassium: 134mg | Vitamin A: 475IU | Vitamin C: 1.1mg | Calcium: 51mg | Iron: 1.5mg