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 canโt 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.
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve 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.
deviled eggs are supposed to be hot (spicy). that’s why they’re called “deviled”. i always add horseradish to mine, plus a few drops of sraracha.
I followed this recipe exactly as written and the deviled eggs were absolutely wonderful!
Greatest way to hard cook eggs so the peel practically falls off is in the Instant Pot.
My deviled eggs are loved by anyone who tries them. Mom’s secret ingredient that I adopted is catsup. Yup, catsup. Not a lot, just enough to give it a pale orange color and give it a hint of spicy sweet.
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Iโm gonna try this next time I make some .., thanks
Love your recipes, thanks so much. I wanted to suggest something about having easy to peel hardboiled eggs. Do them according to directions of your iPot. The shells practically fall off by themselves every time. And if you don’t have one of those, at least don’t use fresh eggs, use some that have been in your fridge a wk. because that helps. I’m 75 and have been cooking for 65 years, I’ve tried all the tips like baking soda and vinegar etc. but using eggs that aren’t really, really fresh works best for me when boiling the usual way. ๐
I am going to try that I also put in bacon ๐ฅ
A dash of smoked paprika across the top of egg and its filling also gives an extra taste dimension.
Sounds great !! Iโm going to look for creamy horseradish sauce at my grocer. Does anyone know a brand of this I can look for? My other question is: how do you get a light dusting of the paprika, as shown in the photo? Mine always goes on too heavily and looks like too much.
Look for Kraft, Manishevitz or a store brand, in the condiment aisle. Also, try a paprika contain with a shaker cap so you can control how much you sprinkle on top. If you can’t find one, you can use a small mesh or wire strainer.
I love everything you have made ๐๐ป
Keep up with your beautiful work ๐๐
I made these for my Easter dinner. They were the best I’ve ever made. I love your recipes.
In my book, a missing ingredient is a teaspoon of Vinegar for that extra tang & kick, but I guess the horseradish takes the place of it. Still…my go to is the vinegar!
Funny, I also use a small amount of vinegar -Balsamic, plus I shop up a small onion (very fine) and mix it in, along with Smokey Paprika on the top.