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Horseradish Deviled Eggs

Total Time

Prep/Total Time: 15 min.

Makes

1 dozen

People say, "Wow!" when they taste these flavorful, tangy horseradish 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
Horseradish Deviled Eggs Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.

Horseradish Deviled Eggs Tips

What is the best way to hard boil eggs when making horseradish deviled eggs?

Any of these five ways to hard boil eggs work well for this horseradish deviled eggs recipe.

What is the best way to peel hard-boiled eggs?

We recommend peeling hard-boiled eggs either by cracking the eggshell, shaking the egg in water or by using a spoon. Learn how to peel hard-boiled eggs in one of these three ways here.

How should you store horseradish deviled eggs?

Like other hard-boiled egg recipes, you can store these horseradish deviled eggs for up to a week in the fridge. Here's how long other leftovers last in the fridge.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

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

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