Horseradish Deviled Eggs! (2024)

These HORSERADISH DEVILED EGGS are a nice twist on a classic and they’re super easy to prepare. If you like the bite of horseradish, you’ll love these creamy deviled eggs!

Deviled eggs are a whole thing around my house.

It’s pretty rare that we don’t have a dish of deviled eggs in the fridge to grab for snacking or to serve alongside dinner.

I mean, they’re basically the perfect keto snack!

We get tired of eating the same eggs day after day, so I’ve come up with A LOT of variations – keep scrolling to the bottom! I’ll link all of my deviled egg recipes for you. 🙂

Horseradish is something that I like in moderation every now and then. It’s perfect in a bloody mary, I absolutely must have it with my Arby’s chaffle, and it’s delicious with prime rib.

I don’t use it in a ton of other ways though, so I thought it was fun to experiment and out came these horseradish deviled eggs!

How to:

Boil your eggs and slice them in half. Pop the yolks out into a small bowl and set the whites aside.

Add the mayonnaise, prepared horseradish, mustard, dill, and salt to the bowl with the yolks and use a fork to mash the mixture together.

We like our filling to be nice and creamy, so we just mash away with the fork until we have a smooth texture.

Spoon or pipe the filling evenly between the egg whites.

We almost always garnish our deviled eggs with a sprinkle of paprika and extra dill.

The bold taste of horseradish really makes these eggs flavorful and unique. I think you’ll love this recipe!

How to boil eggs:

There are a couple of methods for cooking your eggs to make deviled eggs.

Stove Top Method: Place the eggs in a sauce pan and cover with 1 inch of cold water. Bring to a boil, turn off the heat, and cover the pan. Let the eggs sit for 15 minutes, drain the water, and cool.

Instant Pot Method: Place the eggs in an Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes. Release the pressure after 5 minutes and place the eggs in an ice bath to cool down.

The Instant Pot method is my favorite method because it’s quick, easy, and the eggs peel like a dream. The shells just slip right off.

If you’re using the stove top method, use older eggs – they’ll peel easier than fresh eggs.

More deviled egg recipes:

• Fried Deviled Eggs
• Buffalo Chicken Deviled Eggs
• Keto Deviled Eggs
• Green Olive Deviled Eggs
• Everything Bagel Deviled Eggs
• Jalapeno Deviled Eggs
• Avocado Deviled Eggs