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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with smooth yolk filling and optional roast beef curls. Boiled, ice-chilled, piped filling with a tangy, peppery finish and chive garnish.
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Prep Time 20 minutes
Cook Time 12 minutes
standing + chilling 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.3333333333 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
Toppings (optional)
  • 3 oz thinly sliced roast beef optional
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve the eggs lengthwise.
Make the creamy filling
  1. Mash the yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Keep mashing until no yolk lumps remain.
Fill and finish
  1. Pipe the filling into the egg white halves. Fill each half to the top edge for a neat mound.
  2. Top with a small curl of thinly sliced roast beef if using. Add a light curl so the filling is still visible.
  3. Garnish with fresh chives and cracked pepper. Finish with a final sprinkle right before serving.

Notes

For the smoothest texture, mash the yolks thoroughly until silky before mixing in the creamy ingredients. Store filled deviled eggs in the refrigerator up to 2 days in a covered container; keep roast beef topping off until serving if possible to reduce moisture. Freezing is not recommended. To make a lighter version, use light mayonnaise while keeping the horseradish and Dijon for the same tangy bite.