These HORSERADISH DEVILED EGGS are a nice twist on a classic and they’re super easy to prepare. If you like the bite of horseradish, you’ll love these creamy deviled eggs!
Deviled eggs are a whole thing around my house.
It’s pretty rare that we don’t have a dish of deviled eggs in the fridge to grab for snacking or to serve alongside dinner.
I mean, they’re basically the perfect keto snack!
We get tired of eating the same eggs day after day, so I’ve come up with A LOT of variations – keep scrolling to the bottom! I’ll link all of my deviled egg recipes for you. 🙂
Horseradish is something that I like in moderation every now and then. It’s perfect in a bloody mary, I absolutely must have it with my Arby’s chaffle, and it’s delicious with prime rib.
I don’t use it in a ton of other ways though, so I thought it was fun to experiment and out came these horseradish deviled eggs!
Boil your eggs and slice them in half. Pop the yolks out into a small bowl and set the whites aside.
Add the mayonnaise, prepared horseradish, mustard, dill, and salt to the bowl with the yolks and use a fork to mash the mixture together.
We like our filling to be nice and creamy, so we just mash away with the fork until we have a smooth texture.
Spoon or pipe the filling evenly between the egg whites.
We almost always garnish our deviled eggs with a sprinkle of paprika and extra dill.
The bold taste of horseradish really makes these eggs flavorful and unique. I think you’ll love this recipe!
How to boil eggs:
There are a couple of methods for cooking your eggs to make deviled eggs.
Stove Top Method: Place the eggs in a sauce pan and cover with 1 inch of cold water. Bring to a boil, turn off the heat, and cover the pan. Let the eggs sit for 15 minutes, drain the water, and cool.
Instant Pot Method: Place the eggs in an Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes. Release the pressure after 5 minutes and place the eggs in an ice bath to cool down.
The Instant Pot method is my favorite method because it’s quick, easy, and the eggs peel like a dream. The shells just slip right off.
If you’re using the stove top method, use older eggs – they’ll peel easier than fresh eggs.
More deviled egg recipes:
- 6 hard boiled eggs
- ¼ cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon prepared yellow mustard
- 1 teaspoon fresh dill
- ½ teaspoon salt
- Paprika, for garnish
- Slice the eggs in half length-wise and pop the yolks out into a small bowl. Set the egg whites aside.
- Add the mayonnaise, horseradish, mustard, dill, and salt to the yolks and use a fork to mash the mixture together until smooth and creamy. Taste and add additional horseradish or salt, if desired.
- Spoon or pipe the filling into the egg whites.
- Sprinkle with paprika before serving.
Deviled eggs will last in the fridge for up to 4 days.
Yield 12 Serving Size 1
Amount Per Serving Calories 71Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 95mgSodium 158mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gProtein 3g
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