Horseradish Deviled Eggs

Horseradish deviled eggs

John Mitzewich

  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
55 Calories
4g Fat
0g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 55
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 105mg 35%
Sodium 75mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 4g
Calcium 17mg 1%
*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 these eggs a spicy twist.


  • 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

Steps 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.