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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a smooth, tangy filling. Boiled, chilled, piped, and topped for a classic appetizer with horseradish bite and garnishes like chives and cracked pepper.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Deviled filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Toppings (optional)
  • 3 oz thinly sliced roast beef Optional. For curls on top.
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Stop when the mixture is creamy and uniform.
Fill and garnish
  1. Pipe or spoon the filling into the egg whites. Fill each half all the way to the top.
  2. Top with a small curl of thinly sliced roast beef if using. Add it right on the center of each egg.
  3. Garnish with fresh chives and cracked pepper. Serve immediately or refrigerate until ready.

Notes

For the smoothest filling, mash the yolks until no large lumps remain before mixing in the wet ingredients. Refrigerate deviled eggs in a covered container up to 3 days; for best texture, keep toppings minimal until serving. Freeze: no—egg whites can turn watery after thawing. Dairy swap: use plain Greek yogurt in place of sour cream for a tangier, slightly lighter filling.