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These Horseradish Deviled Eggs give classic deviled eggs a serious flavor punch. They’re a creamy, delicious, and easy appetizer to serve year-round.
Making this recipe costs about $2.60. It makes twelve servings for just $0.21 per serving.
Deviled Eggs are a classic Springtime appetizer for Easter dinner, a picnic, or a potluck. We take that classic Deviled Egg that we all love and step it up a notch with a secret ingredient.
Adding horseradish to Deviled Eggs adds a punch of flavor while the remaining ingredients come together to add a bold flavor combination that is both appealing and irresistible.
The flavorful and tangy Deviled Eggs with horseradish is a twist on the classic recipe we have made year after year. This recipe is simple to make and even more enjoyable to eat!
Serve Deviled Eggs with Horseradish at your next family gathering, and the plate will be gone quickly!
Ingredients & Estimated Cost:
HOW TO MAKE HORSERADISH DEVILED EGGS
- First, carefully peel the eggs and then rinse them to remove any remaining shell pieces.
- Next, slice the egg in half, lengthways, and remove the yolks. Set the yolks in a small bowl.
- Then, mash the yolks.
- Mix in the mayonnaise, sour cream, horseradish sauce, and seasoning. Add salt and pepper to taste.
- Place the yolk mixture in a piping bag and pipe the filling into each egg cavity.
- Finally, sprinkle the eggs with paprika and chives before serving.
***For full recipe instructions, see the recipe card below.
RECIPE VARIATIONS AND SUBSTITUTIONS
- This recipe doubles and triples nicely.
- Instead of sour cream you can use Greek yogurt.
- Instead of mayonnaise you can use a delicious aiole.
SERVE: Serve the deviled eggs immediately or place them in the refrigerator until ready to serve. Once you serve them, you can keep them out for no more than two hours before they need to be refrigerated again.
STORE: Store the deviled eggs in an airtight container for 3-4 days in the refrigerator.
FREEZE: This recipe does not freeze and defrost well, so we do not suggest freezing.
- Mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups
- Piping bag and tip
- Measuring spoons
- paring knife
- Mixing spoon
If you want to change things up in your deviled egg recipe game, look no further. Our recipe for Horseradish Deviled Eggs is made without mustard! Our seven ingredient recipe includes hard-boiled eggs, mayonnaise, sour cream, horseradish sauce, Old Bay Seasoning, salt, and pepper. The tangy flavor combo is perfect without any mustard.
Deviled Eggs are very popular as an appetizer or as a side dish on Easter Sunday. We love serving the eggs with Instant Pot Honey Baked Ham, Easter Bunny Rolls, Asparagus in the Oven, and Mashed Potatoes with Cream Cheese.
Absolutely! Use our guide for boiling hard eggs in the Oven or Air Fryer for a hands-free option for hard-boiling eggs. We recommend peeling the eggs first before placing them in an airtight container in the fridge overnight in preparation for making deviled eggs. The eggs tend to peel better after cooking and cooling them versus the next day.
GET KIDS INVOLVED
Ages 2-3: After placing the yolks in the mixing bowl, ask your little one to count them before using a fork to help you mash them up.
Ages 4-5: Your child can assist by putting the filling ingredients in the bowl and mixing them. They can also help you sprinkle the garnishes over the top of the finished eggs.
Ages 6-8: Ask your child to pre-measure the ingredients while preparing the eggs.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
We buy our eggs at Costco throughout the year, as we find it more cost-effective to buy them in bulk. However, keep your eye on the grocery ads around the Easter holiday as eggs go on sale. We have seen them for as low as 99 cents per dozen.
MORE EASTER RECIPES
- Easter Bunny Cupcakes
- Ambrosia Salad
- Frog Eye Salad
- Seven Layer Salad
- Easter Bunny Rolls
- How to Dye Easter Eggs with Food Coloring and Rice
- Copycat Instant Pot Honey Baked Ham
- Hash Brown Casserole
- Green Bean Casserole
- Fresh Green Beans Almondine
Horseradish Deviled Eggs
- mixing bowl
- cutting board
- chef's knife
- measuring cups
- Piping bag and tip
- Measuring spoons
- paringl knife
- mixing spoon
- 12 large hard-boiled eggs cooled
- ¼ cup Mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons horseradish sauce
- 1 teaspoon Old Bay Seasoning
- Salt and Pepper to taste
- ¼ teaspoon Paprika
- 1 Tablespoon Chives chopped
- Break the eggshells gently and peel the eggs carefully.
- Rinse the egg to make sure no shell remains.
- Slice each egg in half, lengthways remove the yolks and place them into a small bowl.
MAKE THE FILLING:
- Mash the yolks with a fork and mix in the mayonnaise, sour cream, horseradish sauce, and Old Bay seasoning.
- Taste the filling and add salt and pepper to taste.
FILL THE DEVILED EGGS:
- Add the yolk mixture to a piping bag with a large 4B tip and pipe into each egg cavity.
- Arrange the eggs on your serving dish and sprinkle them with paprika and chopped chives.
- Serve or place them in the refrigerator until ready to serve.