horseradish-deviled-eggs-51161000.json

{
    "directions": [
        "Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.",
        "Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.",
        "DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill."
    ],
    "ingredients": [
        "12 hard-boiled large eggs, peeled, halved lengthwise",
        "1/3 cup mayonnaise",
        "2 tablespoons prepared horseradish",
        "2 teaspoons Champagne vinegar or white wine vinegar",
        "2 teaspoons Dijon mustard",
        "Kosher salt",
        "1/4 cup fine fresh breadcrumbs"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Appetizer",
        "Easter",
        "Horseradish",
        "Mayonnaise",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Horseradish Deviled Eggs",
    "url": "http://www.epicurious.com/recipes/food/views/horseradish-deviled-eggs-51161000"
}