Horseradish Deviled Eggs

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 02/15/22
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Horseradish Deviled Eggs

The Spruce / Eric Kleinberg

Prep: 25 mins
Cook: 0 mins
Total: 25 mins
Servings: 10 servings
Yield: 20 deviled eggs
Nutrition Facts (per serving)
108 Calories
8g Fat
1g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 108
% Daily Value*
Total Fat 8g 11%
Saturated Fat 2g 11%
Cholesterol 188mg 63%
Sodium 166mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 6g
Vitamin C 1mg 3%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deviled eggs are a party classic, and this version makes a great change of routine. The addition of horseradish to the filling gives the classic appetizer a spicy twist.

Horseradish is a white root vegetable from the same family as mustard and wasabi; it's typically finely grated and combined with vinegar and salt to make a spicy condiment. This recipe calls for prepared horseradish to keep things extra easy. You'll find a few varieties in the grocery store and you can use an "extra hot" horseradish for a stronger punch.

Whip up these horseradish deviled eggs in just minutes. They're an easy dish with tons of flavor—sure to disappear fast at your next gathering. Serve at Passover to mimic the bitter herb from the Seder plate, at a spring or Easter gathering, or a potluck.

1:11

Click Play to See These Spicy Horseradish Deviled Eggs Come Together

"This recipe is a fun way to spice up classic deviled eggs. The horseradish adds a punch of heat and a fun flavor to the yolk filling. These would actually be a perfect accompaniment to a bloody mary bar at a brunch. Yum." —Carrie Parente

Horseradish Deviled Eggs Tester Image
A Note From Our Recipe Tester

Ingredients

  • 10 large hard-boiled eggs

  • 3 tablespoons mayonnaise

  • 1 tablespoon prepared horseradish, or to taste

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white vinegar

  • 1 dash hot sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, for garnish

  • Thinly sliced chives, for garnish

Steps to Make It

  1. Gather the ingredients.

    Horseradish Deviled Eggs ingredients

    The Spruce / Eric Kleinberg

  2. Peel and cut the eggs in half lengthwise, then scoop out the yolks into a medium bowl. Arrange the whites, cut-side up, on a serving platter.

    cut eggs in half and remove yolks

    The Spruce / Eric Kleinberg

  3. Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce until the mixture is almost smooth. Season with salt and pepper to taste. If the mixture seems dry, add a touch more mayo.

    mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce

    The Spruce / Eric Kleinberg

  4. Using a spoon or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.

    deviled eggs filling piped into egg whites

    The Spruce / Eric Kleinberg

  5. Sprinkle the tops with paprika and chives, if using. Chill well before serving.

    Horseradish Deviled Eggs

    The Spruce / Eric Kleinberg

Tips

  • To hard-boil the eggs, place them in a pot covered with cool water. Bring to a boil, remove from the heat, and let sit for 15 minutes before cooling and peeling.
  • You can also hard-boil eggs in the Instant Pot.
  • If you have fresh horseradish, you can make your own prepared sauce to use in this recipe.
  • For a smoother filling, use a mini food processor to blend the egg yolks with the remaining ingredients.

Recipe Variations

  • Adjust the horseradish and Dijon mustard to your preferred level of spice.
  • For a creamier mixture, add more mayo.

How to Store

  • The eggs can be hard-boiled up to a few days ahead of time and stored in the fridge. If you'd like to peel them, too, place the peeled eggs in a container of water and store in the fridge for up to a day ahead.
  • If possible, let the eggs chill for an hour before serving. You can make them up to four hours ahead stashed in the fridge.
  • Store leftover deviled eggs in an airtight container in the fridge for up to two days. They are best eaten fresh.

Why are my boiled eggs hard to peel?

As a general rule, the fresher the eggs, the harder they are to peel. Eggs that sit in your fridge for a little while tend to be easier to peel once they are hard-boiled. An abrupt rise and fall in heat can also cause the egg white to adhere to the shell, which is why many boiled egg recipes recommend you let the eggs sit in the water off the heat before peeling.

What can you use instead of vinegar in deviled eggs?

When substituting for white vinegar in recipes like deviled eggs, try using an equal amount of lemon juice (or to taste). It adds a similar acidic bite to the dish.

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