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.
Aaamazing
These are the best deviled eggs ever.
Delicious
I did not have the horseradish but made it without it. They were delicious!
These are excellent devil eggs and the horseradish puts it over the top and out of the 12/24 there was not even one left and people were asking for more. Thank you Chef for this excellent recipe it’s the best deviled eggs I’ve ever had they will be our traditional and all thru the year our go to devil eggs. Thanks again.
Steaming the eggs is so easy and the egg shells peel off so easily!
Iโm sure that your deviled eggs are terrific and I will try your recipe.
My secret weapon is a teaspoon of Dijon mustard. Along with the mayonnaise, my family love deviled eggs with 1-2 teaspoons per 6 egg yolks of the Dijon mustard. Youโll have to try this one too!
Outstanding – the horseradish sauce works!!!
Smoked paprika and drained dill relish really put these over the top.
You can put your York mixture in sandwich bag then you cut one of corner off and squeeze your mixture into your egg white.easy.
Another trick for easier to peel hardboiled eggs is to pour off the hot water and immediately plunge them into a bowl filled with ice cold water and ice cubes. Let them sit for just a few minutes. Crack the larger end of the egg first. And yes, older eggs peel much easier than fresh. Thank you, Rachel, for your wonderful recipes and very clear instructional videos!