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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs combine smooth, tangy yolk filling with a gentle kick of prepared horseradish. They’re finished with chives and paprika, then chilled before serving.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 6 eggs large
eggs
  • water as needed
  • 2 cups ice
filling
  • 0.25 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons prepared horseradish drained
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 0.25 teaspoon kosher salt
  • 0.13 teaspoon black pepper
  • 1 tablespoon chives finely sliced
  • 0.13 teaspoon paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan in a single layer.
  2. Add enough cold water to cover them by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Turn off the heat and cover the pan.
  5. Let the eggs sit for 12 minutes.
  6. Transfer the eggs to a large bowl of ice water with 2 cups ice and cool for 5 minutes.
  7. Peel the eggs and halve them lengthwise.
Make the filling and assemble
  1. Remove the yolks and mash them in a bowl with the mayonnaise, sour cream, horseradish, Dijon mustard, vinegar, salt, and pepper until smooth.
  2. Spoon the filling into the egg white halves.
  3. Garnish with the chives and paprika.
  4. Refrigerate for at least 20 minutes before serving.

Notes

Drain the horseradish well for a smooth filling. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a lighter filling, replace the sour cream with plain Greek yogurt.