Stuffed Eggs with Lacto-Fermented Horseradish

SERVES 8 Ingredients • 12 large eggs • 2 tablespoons (30 ml) Mayonnaise • 1 tablespoon (15 ml) Lacto-Fermented Horseradish, drained • 1 teaspoon (5 ml) white wine vinegar • 1 teaspoon (5 ml) Dijon Mustard • ¼ teaspoon sea salt • 2 tablespoons (30 ml) minced red onion • 2 tablespoons (30 ml) minced celery • 1 tablespoon (15 ml) chopped fresh Italian parsley • Paprika or parsley for garnish Preparation 1. Place the eggs in a large saucepan and fill with cold water. Cover pot and bring water to a boil over medium heat. Turn off the heat and let the eggs stand for 10 minutes. Peel eggs under cold running water. 2. Cut the eggs in half lengthwise. Remove the egg yolks from the egg whites. Place egg whites on serving platter. Combine the egg yolk, Mayonnaise, Lacto-Fermented Horseradish, vinegar, Dijon Mustard, and sea salt, breaking up the egg yolks with a spatula or fork and until smooth and well combined. 3. Stir the onion, celery, and parsley into the egg yolk mixture. Pipe the egg yolk mixture evenly into the egg white halves. Arrange on a serving platter. Cover and refrigerate until chilled, at least two hours and up to one day. Sprinkle with paprika just before serving.

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Stuffed eggs with lacto-fermented horseradish are deviled eggs with a grown-up kick. Creamy yolks get whipped with Dijon, vinegar and drained fermented horseradish, then piped back into the whites. Chilled for two hours and dusted with paprika, they disappear fast at any gathering.

Pro Tips

• Start the eggs in cold water, bring to a boil covered over medium heat, then kill the heat and let them stand 10 minutes — that's the route to tender whites with no green ring.
• Peel the eggs under cold running water; the stream helps separate shell from white in clean pieces.
• Drain the lacto-fermented horseradish well before measuring, or the yolk filling turns watery.
• Break the yolks smooth with the mayonnaise, horseradish, vinegar, Dijon and salt first, then fold in the minced onion, celery and parsley.
• Chill the filled eggs at least two hours and up to one day, and sprinkle the paprika just before serving so it stays vivid.

Frequently Asked Questions

What is lacto-fermented horseradish?

Horseradish that has been fermented rather than just preserved — it keeps the heat but adds a tangy depth that plain horseradish doesn't have. Drain it before it goes into the filling.

Can I make these stuffed eggs ahead?

Yes — the recipe calls for chilling them at least two hours and up to a full day. Add the paprika garnish at the last minute.

Can I use regular horseradish?

You can, though you'll lose the fermented tang. If you do, add the full teaspoon of vinegar and taste before seasoning.

How spicy are they?

A single tablespoon across twelve eggs gives a warm, clear horseradish bite rather than a burn — pleasant even for mild-heat eaters.

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