Get ready to transform your ordinary appetizer and side dish game with a bold, tangy sensation that will make your taste buds dance! This Red Horseradish Deviled Eggs and German Potato Salad recipe isn't just another boring dish – it's a flavor explosion that combines the creamy richness of perfectly prepared eggs with the sharp, vibrant kick of red horseradish. Perfect for summer gatherings, potlucks, or when you want to impress your guests with a unique culinary creation that bridges traditional German cuisine with modern, exciting flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons red horseradish
- 1 tablespoon mustard
- Salt and pepper to taste
- 2 pounds potatoes, boiled and cubed
- 1/4 cup apple cider vinegar
- 1/4 cup chopped fresh dill
Instructions
- Prepare the hard-boiled eggs: Place eggs in a pot of cold water, ensuring water covers eggs by 1 inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Let cool for 5 minutes, then carefully peel the eggs under running cold water.
- Cut the peeled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- For deviled eggs, mash the egg yolks with mayonnaise, red horseradish, mustard, salt, and pepper. Mix until smooth and creamy.
- Using a piping bag or spoon, fill the egg white halves with the yolk mixture. Refrigerate while preparing the potato salad.
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Cut the boiled potatoes into cubes while still warm. In a large bowl, gently toss potatoes with apple cider vinegar, red horseradish, chopped fresh dill, salt, and pepper.
- Let the potato salad sit for 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- Plate the red horseradish deviled eggs alongside the red horseradish German potato salad. Garnish with additional fresh dill if desired.
- Serve chilled or at room temperature. Refrigerate any leftovers in an airtight container for up to 2 days.
Tips
- Egg Perfection: For the smoothest deviled egg filling, ensure eggs are at room temperature before boiling and use fresh eggs that are 3-5 days old for easier peeling.
- Horseradish Hint: Adjust the amount of red horseradish to your heat preference. Start with less and taste as you go – it can be quite potent!
- Potato Preparation: Use waxy potatoes like Yukon Gold for the best texture in your German potato salad. They hold their shape beautifully and absorb flavors wonderfully.
- Cooling Technique: The ice bath for eggs is crucial – it stops the cooking process and makes peeling much easier. Don't skip this step!
- Flavor Melding: Let the potato salad sit for at least 10 minutes before serving to allow the vinegar and herbs to fully integrate with the potatoes.
- Make-Ahead Magic: Both the deviled eggs and potato salad can be prepared a day in advance, making party prep a breeze!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 190mg
