Best Deviled Eggs takes them over the top with all the classic ingredients and a secret weapon! This is the only deviled eggs recipe you’ll ever need!
Deviled eggs are a classic appetizer that’s perfect for potlucks, parties, and the holidays. It has become our family tradition to always serve deviled eggs at Easter, Thanksgiving, and all big family gatherings. We just had enough! They look so decadent and fancy and miraculously only take 15 minutes to make. Win-win. We love appetizers that take the least amount of time in the kitchen and get us back to the party. Do yourself a favor and make these for your next family dinner. You can thank us later.
Why put horseradish in deviled eggs? Is it spicy?
Horseradish is our secret sauce for deviled eggs. It adds a lot of flavor without adding calories. You want to use prepared horseradish cream sauce instead of raw horseradish. Prepared horseradish is treated with vinegar and salt. Creamy horseradish sauce is available in the condiment section of your supermarket.
What’s the best way to boil eggs to make deviled eggs?
The hard boiled eggs used to make deviled eggs need to be hard boiled. We’ve produced a complete guide to hard-boiled eggs, which can be found here. Pre-peeled and hard-boiled eggs are often sold at grocery stores and can be used in this recipe. They tend to be smaller and a bit more expensive.
Pro tip: Steamed hard-boiled eggs tend to be easier to peel. You can steam them in a steamer instead of boiling them in water for the same amount of time, which makes it easier to peel.
Can I use a piping bag?
Yes, of course you can. While there’s no need to pipe the filler, it does look prettier. It’s just a matter of personal preference.
Note in advance:
We recommend making the filling and squeezing it into the shells just before serving, however, you can always fill them up to 12 hours in advance. Be sure to store it in an airtight container in the refrigerator to prevent a crust from forming on the top.
Storage Instructions:
Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
If you liked this recipe, you might be interested in these other delicious appetizer recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Best Deviled Eggs takes them over the top with all the classic ingredients and a secret weapon! This is the only deviled eggs recipe you’ll ever need!
raw material
- 12 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Sweet Pickle Relish
- 1 teaspoon Creamy Horseradish Sauce
- 1/4 teaspoon Salt* Elective
- 1/4 teaspoon Black pepper
- 1/2 teaspoon chili for dust removal
instruct
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Cut hard-boiled eggs in half lengthwise. Gently remove the egg yolks and place the yolks in a mixing bowl. Put egg whites on a plate.
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Mash the yolks with a fork. Add mayonnaise, Dijon mustard, sweet pickle sauce, horseradish, and pepper and toss to combine. Taste and add salt if necessary.
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Spoon fill to the center of the white. Sprinkle with paprika and serve cold.
notes
*Some mustards and starters are saltier than others. Your recipe may not call for salt. You can decide by stirring this in at the end after tasting your filling.
Serve: 1deviled eggs | Calories: 56kcal | protein: 3G | fat: 4G | Saturated fat: 1G | cholesterol: 94mg | sodium: 82mg | Potassium: 31mg | Vitamin A: 160unit | calcium: 13mg | iron: 0.3mg
