Deviled eggs are a classic appetizer to serve at potlucks, parties, and holidays. It became our family tradition to always serve deviled eggs on Easter, Thanksgiving, and really, at all large family get-togethers. We just can’t get enough of them! They look so decadent and fancy, and miraculously only take 15 minutes to make. Win-win. We love appetizers that take minimal time in the kitchen, letting us get back to the party. Do yourself a favor and make these for your next family dinner. You can thank us later.
For the perfect hard-boiled egg, be sure to visit our complete guide to how to boil eggs and never see a green yolk ever again!
Why Our Recipe
- The secret ingredient of horseradish brings the best flavor to ensure these deviled eggs get gobbled up every time.
- Ideal for game day, holidays, potlucks, parties, and family gatherings.
Ingredient Notes
- Mayonnaise adds creaminess. For a lighter version, use Greek yogurt.
- Dijon Mustard offers a tangy depth. Yellow mustard can be used for a milder taste.
- Sweet Pickle Relish brings a hint of sweetness. Chopped capers or dill pickles work well for a tangier profile.
- Creamy Horseradish Sauce gives a spicy kick. Adjust the amount to taste or omit for less spice.
- Paprika for dusting adds color and a mild, smoky flavor.
The Secret Ingredient
Horseradish is our secret weapon when making deviled eggs. It adds a lot of flavor, without adding heat. You want to use a prepared horseradish cream sauce rather than raw horseradish. Prepared horseradish is processed with vinegar and salt. Creamy horseradish sauce is sold in the condiment section of your supermarket.
Piping Options
A pastry piping bag (like the kind you use for frosting) gives a professional look, but a spoon works perfectly fine as well. If you want to pipe, but don’t have a pastry bag and tips for the filling, snip the corner off a plastic bag as a quick DIY solution.
Make Ahead Instructions
Boil the eggs and peel them ahead of time, keeping the filling separate from the egg whites. Place the egg white halves on a tray or in an airtight container, and cover them with damp paper towels before sealing with a lid. This keeps them from drying out. Put the filling in a separate airtight container or a piping bag (without cutting the tip) and refrigerate. Wait to fill the egg whites until no more than an hour or two before serving. If you’ve stored the filling in a piping bag, simply cut the tip when you’re ready to fill the eggs. If stored in a container, transfer the filling to a piping bag or use a spoon to fill the egg whites.
Storage Instructions
Store deviled eggs in the refrigerator in an airtight container for up to two days. Place a damp paper towel over them to keep the filling moist. Freezing is not recommended.
More finger-food appetizers…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Absolutely delicious like all of your recipes!!
They’re delicious. However mine didn’t peel as well as yours did. What’s your secret to peeling eggs?
Despite all the “hacks” out there, I’ve found that it really is just about the age of the eggs. Older eggs (I like to use 2-4 weeks old) have a looser membrane. Ice baths also help shrink the egg slightly and separates the shell from the white.
Instead of using paprika, sprinkle chili powder on top.