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!
Course Appetizer, Snack
Cuisine American
Keyword Horseradish Deviled Eggs
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 24servings
Calories 54kcal
Author Michelle
Ingredients
12large eggs
⅓cupmayo
1½tablespoonsDijon mustard
1tablespoonsweet pickle relish
2teaspoonscreamy prepared horseradish(or more to taste)
Salt and pepper to taste
Smoked paprika for garnish
Instructions
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.
To Assemble
Spoon or pipe filling mixture into reserved egg whites.
Sprinkle with smoked paprika to garnish. Refrigerate and cover until ready to serve.
Video
Notes
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.