Horseradish Deviled Eggs Recipe
Horseradish Deviled Eggs Recipe photo by Taste of Home
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Horseradish Deviled Eggs Recipe

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4.5 27 34
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People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 6 hard-boiled large eggs
  • 1/4 cup mayonnaise
  • 1 to 2 tablespoons prepared horseradish
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash paprika

Nutritional Facts

2 each: 146 calories, 13g fat (3g saturated fat), 215mg cholesterol, 169mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
Originally published as Horseradish Deviled Eggs in Taste of Home February/March 2002, p41

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Jacob User ID: 8972763 257091
Reviewed Nov. 21, 2016

"The picture does not do this recipe justice. I have been using this recipe for years and everyone that I have made them for love them. Using 2 tablespoons of horseradish would probably be a little bit much. Use 1 tablespoon prepared horseradish per 6 eggs. These things are loved so much that I usually triple the recipe using 18 eggs (makes 36 completed deviled eggs), 3/4 cup of mayonnaise, 3 tablespoons horseradish, 1 1/2 teaspoons of dill weed, 3/4 teaspoon ground mustard, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and garnished with paprika. I have tried adding in relish but in my opinion, they don't turn out as good with relish."

Wakeshia85 User ID: 8808967 246088
Reviewed Mar. 27, 2016

"Such a great recipe. Everyone in the family enjoyed this even the picky eaters. This recipe is a keeper!"

carllou12 User ID: 8107776 245656
Reviewed Mar. 19, 2016

"Horseradish a bit much. A doover, I subbed sweet relish, 1 1/2 T., 1 tsp. prepared mustard & 1/4 tsp. Cayenne pepper, along with mayo..dusted w/smoky, hot for me."

cbenne12 User ID: 7424916 241209
Reviewed Jan. 6, 2016

"Way too strong!! I only used half the horseradish the recipe called for and it was still too much!"

fllady User ID: 6715306 239741
Reviewed Dec. 19, 2015

"Tried this for TG, and first time I've ever had eggs left. Horseradish way too strong of a taste for deviled eggs. No one really liked them except my husband, who likes spicy foods, so will be tossing this recipe."

No_Time_To_Cook User ID: 6334849 238748
Reviewed Dec. 5, 2015

"Made these for Thanksgiving Day appetizer. Everyone loved them - I used one tablespoon of horseradish, and it seemed to have the right amount of kick."

debpenns User ID: 5553562 238397
Reviewed Nov. 29, 2015

"made these today for a church event!! yes! Wow!! everyone loved them"

bear. User ID: 8587614 237714
Reviewed Nov. 20, 2015

"For those of you who find the horseradish to over powering, try using 1-2 tbsp of horseradish mayo instead. I think you'll find it alot more pleasing."

[email protected] User ID: 6956004 232595
Reviewed Sep. 10, 2015

"No one liked these. Too dry and the horseradish too overwhelming. I tossed them. Went back to my classic recipe."

4EverFLGirl User ID: 8333383 224706
Reviewed Apr. 12, 2015

"I love this recipe! I make them every Thanksgiving. There is a hit of spiciness with the horseradish then it is quickly cooled by the dill. I am disappointed if they all get eaten and I do not have any left overs for the next day!"

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