Dye peeled eggs (see How to Dye Peeled Hard-Boiled Eggs). Cut dyed eggs lengthwise in half. Remove yolks and place in a medium bowl. Set egg whites aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Take the guesswork out of what to pair with these bratwurst-topped deviled eggs by seasoning the filling with Koops’ horseradish mustard. Then topping with fresh cabbage for an authentic German-flavored stuffed egg.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee peeled & ready to eat hard boiled eggs | ||
| 3 tbsp. Hy-Vee light mayonnaise | ||
| 3 tbsp. Koops’ horseradish mustard | ||
| 1 Hy-Vee Meat Department fresh pork bratwurst, cooked and sliced ¼ in. thick | ||
| 12 thin slices jalapeño pepper | ||
| 1 tbsp. thinly shredded red cabbage |
Things To Grab
- 2 (16-oz.) tall glasses
- Spoon
- Paper towels
- Sharp knife
- Medium bowl
- Fork
- Disposable pastry bag or small spoon
Directions
Mash egg yolks with a fork until smooth. Stir in mayonnaise and horseradish mustard.
Pipe or spoon yolk filling into egg white halves. Cover and refrigerate until up to 1 day.
To serve, top with bratwurst, jalapeño pepper and cabbage.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
80 Calories per serving
1 deviled egg
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 90mg
- Sodium: 160mg
- Total Carbohydrates: 1g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 6%
0%
Potassium 0%