These little devils really live up to their name with a yolk and mayo mix that’s imbued with a spicy kick.
I grew up with horseradish as an everyday condiment and didn’t learn until much later that other households were unfamiliar with this spicy little culinary root. My dad was a first-generation Hungarian-American, so we had lots of things in our fridge that might seem odd, like pig’s feet and kielbasa. And deviled eggs were a regular dish for us, not just a special occasion treat.
What I like about this horseradish deviled eggs recipe is its simplicity. A short ingredients list means each element gets a chance to shine! Rich egg yolks blended into creamy mayo and tangy mustard perfectly balance the piquant bite of horseradish. Paprika’s smoky depth and the savoriness of the chives keep it all grounded, while the lemon juice adds just a hint of citrusy freshness. You can tailor those ingredients to your preferences, but they hit exactly the right notes to trigger happy memories of the deviled eggs my mother used to make!
Are These Horseradish Deviled Eggs Healthy?
Eggs in general are healthy, as they contain protein and a variety of nutrients. They also contain dietary cholesterol, but research shows that for most people, dietary cholesterol has less impact on blood cholesterol levels than previously thought. With moderate calories and sodium content, as well as a nice dose of potassium and vitamin A, these horseradish deviled eggs can be included as part of an otherwise well-balanced diet.
This recipe is low-carb, keto-friendly, and suitable for vegetarians. If you make sure there’s no gluten hiding in the mustard and horseradish sauce, it can fit with a gluten-free diet—and if your mayo contains no dairy (some do, so read the label!), it’ll work for those with lactose sensitivities.
Tips For Boiling Eggs
Not exactly sure about How To Make Hard-Boiled Eggs? You’ve got a number of options. Traditional methods direct you to boil the eggs in a pan of water on the stovetop. That can work pretty well, but you have to babysit the pan to avoid boiling over and the possibility of cracked eggs from all the jostling around. Some methods are a bit more foolproof, like using a steamer basket to make Steamed Hard-Boiled Eggs or skipping the water for Air-Fryer Hard-Boiled Eggs. Steaming might make them easier to peel, but plunging boiled eggs into an ice bath immediately after cooking them also helps. I’ve used my electric tea kettle to boil eggs for years—it’s made of transparent tempered glass, so I can see if an egg breaks in the process, and it shuts off when a rolling boil is achieved, so I know exactly when to start my timer.
How Do I Store Leftovers?
Never leave deviled eggs at room temp for longer than 2 hours. Store leftover deviled eggs in a single layer inside an airtight container in the fridge. For the best quality, eat them within 4 to 5 days. I don’t recommend freezing deviled eggs, as the thawing process will compromise the texture of the eggs and filling—the whites will get rubbery and the filling will separate and become grainy.
Serving Suggestions
Horseradish deviled eggs are the ultimate party food. Serve them alongside other crowd-pleasing finger foods, like Bacon-Wrapped Water Chestnuts, Crab Puffs, and these lusciously cheesy Potato Balls. Add a couple lighter options, like vegan-friendly Avocado Sushi Rolls and this cool Cucumber Dip paired with crudités, for a well-rounded appetizer table. Stir up a pitcher of White Sangria, and let the good times unfold!
Recipe
Ingredients
- 6 hard-boiled eggs peeled
- 1 teaspoon horseradish sauce
- 1 teaspoon mustard
- 3 tablespoons mayonnaise
- 1 teaspoon paprika
- 1 tablespoon chives chopped
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Slice the eggs in half lengthwise. Gently scoop out the yolks with a teaspoon and place them in a bowl. Arrange the hollow egg whites on a plate.
- Use a fork to mash the yolks until smooth.
- Add the horseradish, mustard, mayonnaise, half the paprika, half the chives, lemon juice, salt, and pepper to the yolks. Mix until well combined.
- Fill a piping bag with the yolk mixture. Pipe the yolk mixture into the egg white halves, overfilling them slightly so the mixture mounds.
- Sprinkle with the remaining paprika and chives. Serve immediately.
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