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Horseradish Deviled Eggs » Simple and Healthy Recipe! ✅

Horseradish Deviled Eggs have a delicious and savory flavor that makes them the best appetizer for a dinner party or any other occasion.

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Horseradish Stuffed Eggs

Horseradish Deviled Eggs are a unique take on this classic recipe. They have a delicious and savory flavor that makes them the best appetizer for an Easter dinner or any other occasion!

Easter is coming, it is the time when I write and think about all the important issues, like…

Have you ever wondered why eggs are eaten at Easter? I mean, yes, there are eggs in Easter, but why do we involve eggs anyway? It seems like an empty spot in my education! I’m sure I learned why at some point, but forgot.

Anyway, since Easter is so full of eggs, I decided to break out my deviled eggs to make for Easter dinner. They are a fantastic starter that makes my whole family nervous for the main course! This year, however, I really wanted to do something unique, so I’m going to make these Horseradish Deviled Eggs instead.

Yes, horseradish! (It’s a type of root vegetable, just FYI!) Horseradish sauce, believe it or not, is actually very similar to the vinegar and mustard mix you use on deviled eggs. A little turmeric has also been added, which is why the overall flavor of these unique deviled eggs is so good, y’all, so good.

If you want to twist an old favorite, horseradish deviled eggs are definitely the way to go. I hope you like them!

Horseradish Stuffed Eggs: Ingredients and Equipment

For this horseradish deviled eggs recipe, you will need…


  • Eggs – About twelve large eggs are needed for this recipe. I can’t have deviled eggs without them! At least, I don’t think there is an alternative 😉
  • mayonnaise, sour cream, Old Bay dressing – the ingredients you will add to the deviled egg yolks. So tasty and delicious! For mayonnaise, make sure it’s full of fat.
  • horseradish sauce – the final ingredient for your yolk. Horseradish sauce is part of the mustard family and has the addition of vinegar and turmeric, so it’s perfect for deviled eggs!
  • paprika and chives: your garnishes. They really pack all the flavor!
  • Salt and pepper to taste. Use as much (or as little) as you need.


  • pot – for boiling eggs.
  • knife – to cut hard-boiled eggs in half.
  • small bowl and rubber spatula/spoon – to mash and mix the egg yolk mixture.
  • food processor or fork – to puree egg yolks.
  • piping bag with a tip – or a spoon! Fill the egg yolk mixture into the white part of the eggs.
  • platter – to serve eggs, although I suppose this is optional!!

Horseradish Deviled Eggs: Frequently Asked Questions

How long does it take to make these unique deviled eggs?

About half an hour! You will need 20 minutes to prepare them and 10-12 minutes to cook them.

How many horseradish deviled eggs does she make?

Twenty-four since we will be using twelve eggs cut in half.

Do you need a food processor to blend the egg yolk mixture?

You can use one if you want and you will have a super creamy filling. However, I have found it equally successful to mash it with a fork!

How long can I keep my deviled eggs?

A few hours at room temperature when you are ready to serve them. They really are best eaten fresh! After that, we recommend storing them in the refrigerator for up to 3-4 days. Use an airtight container!

Can I make horseradish deviled eggs ahead of time?

Absolutely. Since you can keep them in the fridge for a few days, feel free to keep them in the fridge until you need them. They will not lose much flavor, although as I say, it is better to eat them fresh.

Why is my filling watery?

If the filling is runny, check to see if you’ve used too much mayonnaise. Your filling can also be watery if you use fat-free mayonnaise.

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Horseradish Stuffed Eggs

24 servings

Preparation time:
15 minutes

Time to cook:
15 minutes

Total Time:
30 minutes

Horseradish Deviled Eggs have a delicious and savory flavor that makes them the best appetizer for a dinner party or any other occasion.


  • 12 large eggs

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 2 tablespoons horseradish sauce

  • 1 teaspoon Old Bay seasoning

  • Salt and pepper to taste

  • 2 tablespoons chopped chives, to decorate

  • 1 teaspoon paprika, to decorate


  1. Bring a medium pot of salted water to a boil. Carefully add the eggs and cook until boiling for 1 minute. Then lower the heat and continue to simmer for another 10 minutes.
  2. Remove from heat, drain off the boiling water, and immediately run cold water over the eggs.
  3. Add ice to keep the water cold. Let the eggs sit for 15 minutes until they have cooled completely.
  4. Gently break the shell and peel it carefully. Rinse the egg to make sure no shell remains.
  5. Cut each egg in half lengthwise and remove the yolk into a small bowl.
  6. Mash the egg yolks with a fork and combine with the mayonnaise, sour cream, horseradish sauce and Old Bay seasoning. Taste the filling and season with salt and pepper.
  7. Add the egg yolk mixture to a pastry bag fitted with a 4B large spout and pour the yolk mixture into each egg cavity.
  8. Arrange the eggs in a bowl and sprinkle with paprika and chopped chives.


  • These eggs can be left at room temperature for a few hours, although it should only be done at the time of serving. Store in the refrigerator in an airtight container for up to 3 days.
Nutritional information:

Yield: 24 Servings: 24 Servings

Amount per proportion:

Calories: 56 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 95mg Sodium: 95mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 3g

Please note that the nutritional information on this page is an estimate based on the products I have used. Ingredients and nutritional information can vary significantly between brands. Always make sure to read the labels. Check that a recipe meets your needs before using it. Nutritional information may contain errors, so please check independently. Similarly, recipes can contain errors, so use your common sense when following them.

Did you make this recipe?

Have you tried this recipe? Be sure to rate and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you’ve made!

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