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Passover style deviled eggs

Using ingredients from the Seder plate to create appetizers that are meaningful is a great way to welcome guests to your Seder. An added bonus is these deviled eggs are full of protein which will carry you through the Seder, especially if it happens to be a long one. This recipe can be doubled or halved and can be made a day ahead.

YIELDS
12
 TO
16

Ingredients

  • 8 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon cider vinegar or lemon juice
  • 1 tablespoon grated horseradish root or 1 to 2 teaspoon grated horseradish from the jar in vinegar
  • 1/4 teaspoon kosher salt
  • Baby arugula or microgreens, for garnish
  • Grated fresh horseradish, for garnish (optional)
  • 2 green onions, green part only, sliced on the diagonal or chopped fresh parsley

Directions

  1. Bring a large saucepan of water to a boil. Add about one tablespoon of kosher salt.
  2. Very gently lower eggs into the water. When the water comes to a boil again, turn off the heat, cover the pan and let sit for 12 minutes.
  3. Drain eggs and shake the pan gently to crack the shells. Chill eggs in cold water. Gently remove shells. (Do not worry if shells do not come off ideally - there are usually one or two egg whites that can't be used in the end - eat them and put the yolks in the filling with the rest of the yolks. 
  4. Cut the eggs in half crosswise (or lengthwise) and with a small spoon gently remove yolks from the whites and place yolks in a small mixing bowl. 
  5. Stand the whites up on a baking sheet lined with a tea towel, cut side up. Trim the bottoms slightly if necessary.
  6. Mash egg yolks with mayonnaise, vinegar, grated horseradish and salt.  If you like the egg yolks very smooth, you can puree them in a blender or food processor. Season to taste.
  7. Spoon the egg mixture into the egg white halves using two small spoons, or pipe them through a piping tube. I used a small zipper-style bag and cut about 1/8" off one of the corners to be able to pipe. 
  8. Arrange arugula over a serving plate and nestle eggs onto the greens. Grate fresh horseradish over the top and garnish with green onions. Serve and enjoy! 


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