Horseradish Deviled Eggs Recipe

horseradish deviled eggs
(c) John Mitzewich
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: 20 servings
Ratings (12)

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

What You'll Need

  • 10 hard-boiled eggs (peeled)
  • 3 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish (extra-hot if preferred, and to taste)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Dash of hot sauce
  • Salt to taste
  • Black pepper to taste
  • Optional: paprika as needed
  • Optional: sliced chives

How to Make It

  1. Cut the eggs in half lengthwise and scoop out the yolks into a medium bowl. Arrange the whites, cut side up, on a serving platter.
  2. Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce, and salt and pepper to taste, until the mixture is almost smooth. If the mixture seems dry, add a touch more mayo.
  3. Using a spoon, or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture. Sprinkle the tops with paprika and chives. Chill well before serving.
    Nutritional Guidelines (per serving)
    Calories 55
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 1 g
    Cholesterol 105 mg
    Sodium 75 mg
    Carbohydrates 0 g
    Dietary Fiber 0 g
    Protein 4 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)