Horseradish Deviled Eggs Recipe

Photo (c) John Mitzewich
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: Makes 20 (20 servings)
Ratings (11)

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