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Horseradish Deviled Eggs

These HORSERADISH DEVILED EGGS are a nice twist on a classic and they’re super easy to prepare. If you like the bite of horseradish, you’ll love these creamy deviled eggs!

horseradish deviled eggs on wooden cutting board

Deviled eggs are a whole thing around my house.

It’s pretty rare that we don’t have a dish of deviled eggs in the fridge to grab for snacking or to serve alongside dinner.

I mean, they’re basically the perfect keto snack!

We get tired of eating the same eggs day after day, so I’ve come up with A LOT of variations – keep scrolling to the bottom! I’ll link all of my deviled egg recipes for you. 🙂

Horseradish is something that I like in moderation every now and then. It’s perfect in a bloody mary, I absolutely must have it with my Arby’s chaffle, and it’s delicious with prime rib.

I don’t use it in a ton of other ways though, so I thought it was fun to experiment and out came these horseradish deviled eggs!

How to:

Boil your eggs and slice them in half. Pop the yolks out into a small bowl and set the whites aside.

hard boiled eggs sliced in half

Add the mayonnaise, prepared horseradish, mustard, dill, and salt to the bowl with the yolks and use a fork to mash the mixture together.

ingredients for deviled eggs in glass mixing bowl

We like our filling to be nice and creamy, so we just mash away with the fork until we have a smooth texture.

Spoon or pipe the filling evenly between the egg whites.

We almost always garnish our deviled eggs with a sprinkle of paprika and extra dill.

deviled eggs with paprika on wooden cutting board

The bold taste of horseradish really makes these eggs flavorful and unique. I think you’ll love this recipe!

How to boil eggs:

There are a couple of methods for cooking your eggs to make deviled eggs.

Stove Top Method: Place the eggs in a sauce pan and cover with 1 inch of cold water. Bring to a boil, turn off the heat, and cover the pan. Let the eggs sit for 15 minutes, drain the water, and cool.

Instant Pot Method: Place the eggs in an Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes. Release the pressure after 5 minutes and place the eggs in an ice bath to cool down.

The Instant Pot method is my favorite method because it’s quick, easy, and the eggs peel like a dream. The shells just slip right off.

If you’re using the stove top method, use older eggs – they’ll peel easier than fresh eggs.

More deviled egg recipes:

horseradish deviled egg on cutting board

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deviled egg recipe on cutting board

Horseradish Deviled Eggs

These deviled eggs get a punch of flavor thanks to the horseradish. They're always a hit with friends and family and they make a great low carb snack.

Yield 12 deviled eggs
Prep Time 5 minutes
Total Time 5 minutes


  • 6 hard boiled eggs
  • ¼ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon fresh dill
  • ½ teaspoon salt
  • Paprika, for garnish


  1. Slice the eggs in half length-wise and pop the yolks out into a small bowl. Set the egg whites aside.
  2. Add the mayonnaise, horseradish, mustard, dill, and salt to the yolks and use a fork to mash the mixture together until smooth and creamy. Taste and add additional horseradish or salt, if desired.
  3. Spoon or pipe the filling into the egg whites.
  4. Sprinkle with paprika before serving.


Deviled eggs will last in the fridge for up to 4 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 158mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

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