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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a smooth, tangy yolk filling and a clean piping finish. Hard-boiled eggs are boiled, then shocked in an ice bath for easy peeling and a neat halved presentation.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Deviled yolk filling
  • 0.333 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
Optional topping
  • 3 oz thinly sliced roast beef Optional
Garnish
  • 1 fresh chives For garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then you’ll have fully cooked yolks for deviled eggs.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise so the whites are ready to be filled.
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. Keep mixing until no lumps remain for a creamy texture.
Fill, top, and garnish
  1. Pipe the filling into the egg whites. Stop when the filling is level and smooth on top of each half.
  2. Top with a small curl of thinly sliced roast beef if using. Add it lightly so it sits neatly over the filling.
  3. Garnish with fresh chives and cracked pepper. Finish with a fresh-looking green accent over each deviled egg.

Notes

Pro tip: Use an ice bath to cool the eggs quickly—this makes peeling easier and helps the yolks mash smoother. Store assembled deviled eggs in the refrigerator up to 2 days; for best texture, keep toppings like chives added right before serving. Freezing is not recommended. For a lighter option, swap mayonnaise for Greek yogurt (use the same amount) and keep the horseradish and lemon juice for the classic tang.