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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a silky yolk filling are ready in about 30 minutes. The filling is smooth from thorough mashing, then piped for neat ridges and finished with roast beef curls and chives.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling time (ice bath) 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Large eggs for hard-boiling.
Filling
  • 0.333 cup mayonnaise Use full-fat for the creamiest texture.
  • 2 tbsp sour cream Balances tang with richness.
  • 2 tbsp prepared horseradish Adjust up or down to taste.
  • 1 tsp Dijon mustard Adds mild bite and depth.
  • 1 tsp lemon juice Brightens the filling.
  • 0.25 tsp salt Season the yolks.
  • 0.125 tsp black pepper For the filling and finishing.
Topping (optional)
  • 3 oz thinly sliced roast beef Optional garnish in curls.
  • 1 fresh chives for garnish Optional-looking but included as part of the garnish step.

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot and remove from heat, then let the eggs stand 12 minutes to set the yolks.
  2. Transfer the eggs to an ice bath and chill for 10 minutes, then peel and halve them lengthwise. Keep them cool so the filling stays creamy.
Make the horseradish yolk 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 looks glossy and uniform with no yellow lumps.
Fill and garnish
  1. Pipe the filling into the egg whites for a neat, even line in each half. Fill to the top so the ridges hold their shape.
  2. Top with a small curl of thinly sliced roast beef if using. Place the curl lightly so it sits on the surface of the filling.
  3. Garnish with fresh chives and cracked pepper. Finish with a few chive sprigs on top for a fresh green cue.

Notes

Pro tip: for the smoothest filling, mash the yolks thoroughly until the mixture is glossy before piping. Store covered in the refrigerator for up to 2 days; for best texture, assemble and garnish close to serving. Freezing deviled eggs is not recommended. Dietary swap: use light mayonnaise to reduce calories while keeping a creamy texture.