Go Back

Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a silky yolk filling and a steady hand for piping. Boiled to jammy perfection, then chilled and finished with chives, cracked pepper, and optional roast beef curls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.33 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
Topping (optional)
  • 3 oz thinly sliced roast beef optional
Garnish
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil, rest, and chill
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes, until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes to stop cooking, then peel and halve lengthwise.
Make the creamy yolk filling
  1. Mash the egg yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth and lump-free.
Fill and finish
  1. Pipe the filling into the egg white halves for a neat, even layer.
  2. Top each deviled egg with a small curl of thinly sliced roast beef if using for a tender, salty accent.
  3. Garnish with fresh chives and cracked pepper for a fresh finish and speckled look.

Notes

For the cleanest piping, use a smooth yolk mash—press through a fine sieve if you notice any graininess. Store assembled deviled eggs in the refrigerator up to 3 days; keep toppings separate if possible for best texture. Freezing is not recommended due to the egg’s texture. Dietary swap: use a vegan mayonnaise (and vegan sour cream if desired) for a dairy-free version while keeping the same horseradish profile.