Horseradish Deviled Eggs are a zippy twist on a classic. The filling is creamy with an extra kick of horseradish flavor that makes them the best appetizer for a holiday dinner or any other occasion!
Horseradish Deviled Eggs
These horseradish deviled eggs are a crowd-pleasing favorite. They put a zesty flavor twist an all-time appetizer favorite by adding a hint of horseradish.
These horseradish deviled eggs have a cool, creamy filling flavored with just a hint of horseradish for an extra flavor punch. They make the perfect holiday appetizer or healthy protein-packed snack!
Why Add Horseradish to Deviled Eggs?
Horseradish adds loads of flavor, without adding too much heat. It's a great way to give your deviled eggs an extra zippy flavor kick, and so easy to add in.
What Kind of Horseradish Should I Use?
The recipe calls for horseradish sauce. At the store, you will find prepared horseradish and creamy horseradish sauce. You want the sauce version.
The prepared horseradish is simply raw, grated horseradish processed with vinegar and salt. The creamy horseradish sauce for the recipe will have a cream or mayo-based component mixed in with the horseradish. You can usually find it in the condiment section of your supermarket.
What is the Best Way to Cook Eggs for Horseradish Deviled Eggs?
I prefer to use my foolproof stovetop method of cooking hard boiled eggs.
To do this:
- Place eggs in a single layer in the bottom of a large pot.
- Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water).
- Bring to a boil over high heat heat.
- When water comes to a rolling boil, cover. Remove from heat immediately.
- Let pot sit covered for 10-12 minutes.
- Drain pot and transfer eggs to sit in ice water, until cool enough to handle.
For more tips on cooking hard boiled eggs, you can visit the full post here.
You can also cook eggs for your horseradish deviled eggs in the instant pot with this tutorial.
Variations on Horseradish Deviled Eggs
To add a little extra flavor to your horseradish deviled eggs, try these add-in ideas.
- Fresh herbs: for a bright fresh flavor, add some herbs. My favorites for these are chives, dill, or thyme.
- Bacon: I used bacon as a garnish for the pictures here. But it's also good mixed into the filling. Make sure the bacon is patted dry after cooking so the flavor doesn't become too overpowering.
- Cheese: A little bit of finely shredded cheese such as cheddar or gouda mixed into the filling will add a touch of creaminess.
- Peppers: Bell peppers or hot peppers, such as jalapenos or serranos, can add a little bit of fresh flavor or spice.
How to Make Horseradish Deviled Eggs Ahead of Time
These horseradish deviled eggs are super easy to make ahead of time. The way to keep them the freshest is to keep the whites and the filling separate until just before serving.
Prepare eggs and filling. Store whites on a large plate covered in the refrigerator. Transfer the prepared filling to a baggy and seal. Store in the refrigerator.
Just before serving, cut a corner off the bag and squeeze filling into the whites. Garnish with desired garnishes.
Can I Use a Piping Bag?
Yes, you can, but you don't have to. Piping in the filling can make it look a little more special and pretty.
More Deviled Egg Recipes You'll Love
- Southern Deviled Eggs - a classic and traditional tangy, mustard-based version.
- Pimento Cheese Deviled Eggs - a pimento cheese filling is made from the yolks, pimentos and cheddar.
- Avocado Deviled Eggs - avocado adds to the creaminess of these deviled eggs and replaces the mayo.
- Smoked Salmon Deviled Eggs - rich, buttery lox tossed with Dijon mustard, lemon, and fresh herbs for the perfect spring-time deviled egg.
- Deviled Egg Potato Salad - if you love deviled eggs, you will love this creamy, tangy version of potato salad that inspired by deviled eggs and perfect for picnics and gatherings.
Horseradish Deviled Eggs Video
Horseradish Deviled Eggs
- 12 large eggs
- ⅓ cup mayo
- 1½ tablespoons Dijon mustard
- 1 tablespoon sweet pickle relish
- 2 teaspoons creamy prepared horseradish (or more to taste)
- Salt and pepper to taste
- Smoked paprika for garnish
Prepare the Eggs
- Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water).
- Bring to a boil over high heat heat. When water comes to a rolling boil, cover.
- Remove from heat immediately. Let pot sit covered for 10 minutes.
- Drain pot and transfer eggs to sit in ice water, until cool enough to handle. Then peel each egg. Cut each egg in half, and separate whites from yolks, placing whites on a plate covered and set aside.
Prepare the Filling
- Place yolks in a large mixing bowl and mash.
- Add mayo, mustard, relish, and horseradish, and mix well to combine.
- Season with salt and pepper to taste, and adjust amount of horseradish, if necessary.
- Spoon or pipe filling mixture into reserved egg whites.
- Sprinkle with smoked paprika to garnish. Refrigerate and cover until ready to serve.
- Horseradish: You can add more or less to taste.
- Make Ahead Directions: Prepare egg whites and filling and store separately in the refrigerator for up to 2 days. Store filling in a plastic baggy. When ready to serve, cut off corner and squeeze into egg whites.
- Storage: Store covered in the refrigerator for up to 3 days. I store and serve my deviled eggs in this awesome carrier container.
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