These Horseradish Deviled Eggs are a delightful twist on the classic recipe, offering a bold and zesty flavor that will impress your guests. Whether you’re hosting a party or simply craving a tasty snack, these deviled eggs are sure to tantalize your taste buds.
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Best Horseradish Deviled Eggs Recipe
Deviled Eggs are such a classic staple around so many holiday tables and events. And while Classic Deviled Eggs are something you can’t go wrong with sometimes it is fun to switch things up! That is where these Horseradish Deviled Eggs come in.
This horseradish version isn’t for the faint of heart with a whopping one tablespoon put into the yolk mixture these eggs pack a punch. So if you are like me and love horseradish rejoice because you just found your new favorite snack.
Now if you love the sound of horseradish deviled eggs but 1 tablespoon sounds like it just might be too much no worries just reduce the amount to 2 teaspoons, the eggs will still be delicious!
Ingredients
- Eggs – For this recipe it makes 12 deviled eggs, feel free to double the recipe for more.
- Mayonnaise – Using mayo help even out the kick from the horseradish.
- Prepared Horseradish – You can find this in the condiment section of your supermarket or sometimes I also find it in the fridge section near the deli.
- Dijon Mustard – To help even out the flavor from the horseradish.
- Pinch of Salt – Just a large pinch of salt for flavor.
- Optional: Chives – For garnishing, not necessary but it does look really nice.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions:
Prepare the Hard-Boiled Eggs:
Option 1- Pressure Cooker/Instant Pot: Place a trivet and 1 cup of water in the pressure cooker pot. Arrange eggs on the trivet. Cook on high pressure for 5 minutes, then quick release pressure and transfer eggs to an ice bath to cool.
Option 2 – Stovetop: Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice water bath to cool.
Prepare the Filling:
Once eggs are cool, carefully peel and halve them.
Gently scoop out the egg yolks into a mixing bowl and place the white halves on a plate or serving platter.
Mash yolks with a fork or spoon until smooth.
Add mayonnaise, prepared horseradish, Dijon mustard, and salt to the bowl. Mix until creamy and well combined.
Assemble the Deviled Eggs:
Spoon or pipe the filling into the egg whites, dividing evenly among the halves.
Optional: Garnish with finely sliced chives for a pop of color and freshness.
Cover the eggs with plastic wrap and refrigerate the deviled eggs until ready to serve, or enjoy them immediately for a delightful appetizer.
tips, tricks and questions
Can I make these ahead of time?
Absolutely! You can prepare the filling and halved egg whites separately and assemble them just before serving to maintain their freshness and texture.
How long can I store these deviled eggs?
These Horseradish Deviled Eggs can be stored in the refrigerator in an airtight container for up to 2 days. However, they are best enjoyed fresh for optimal flavor and texture.
Can I substitute the mayonnaise with Greek yogurt or Miracle Whip?
Yes, Greek yogurt or Miracle whip can be a suitable alternative to mayonnaise for a lighter version of this recipe. Adjust the consistency and taste accordingly to achieve the desired results.
Ensure the eggs are fully cooled before peeling to prevent sticking.
Adjust the amount of horseradish according to your taste preferences; try about 2 teaspoons of horseradish for a milder flavor.
Variations: Go all out with these and add some bacon to the top! Some other ideas would be to add some black pepper, old bay seasoning, hot sauce, or sweet pickle relish to the egg yolk mixture.
For a professional presentation, use a piping bag to neatly fill the egg whites with the deviled egg mixture. If you don’t have a pastry bag just use a ziplock bag and cut the corner of the bag.
If you like this Deviled Eggs with Horseradish Recipe you might also like these appetizer recipes:
Horseradish Deviled Eggs
A fun twist on the classic these Horseradish Deviled Eggs pack a punch and make the perfect addition to any meal or snack!
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- Pinch salt
- Optional: Chives for garnishing the top
Instructions
Make hard boiled eggs, using one of the following methods:
For Pressure Cooker: Add a trivet and 1 cup of water to the pressure cooker pot. Lay eggs on trivet. Seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 5 minutes. Quick release, when the float drops carefully open the lid and transfer the eggs to a bowl of ice filled water to cool down.
For Stovetop: Add eggs to the bottom of a pot. Add cold water to the pot until the eggs are fully covered. Transfer the cold pot to the stovetop and heat to medium-high. Wait for the water to come to a boil, once the water comes to a rolling boil, cover, remove the whole pot from the heat and let sit for 10 minutes. After the waiting period transfer the eggs to a bowl of ice filled water to cool down.
Instructions
- Once your hard boiled eggs are cool, gently peel each egg. Cut each egg in half. Carefully scoop out the hard yellow yolk of each half and place it in a small mixing bowl. Lay the egg whites on a plate or platter.
- Once all the yolks are in the bowl gently mash them with a spoon or fork to break them up getting rid of any large chunks and mashing them together. Once the yolk is broken up add in the mayo, prepared horseradish, dijon mustard, and a pinch of salt. Mix everything together until a smooth and creamy filling appears, you might need to use a whisk.
- Either scoop the filling back into the egg whites with a spoon OR for a nice presentation add the filling to a piping bag and pipe the filling back in. If you are garnishing with chives, finely slice the chives and add to the tops of the deviled eggs. Cover and refrigerate or serve immediately.
Nutrition Information:
Yield:
6Serving Size:
2 deviled eggsAmount Per Serving: Calories: 136Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 184mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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