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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a smooth yolk filling and a tangy kick from Dijon and lemon juice. Boiled, chilled, and piped for a neat, restaurant-style presentation—finish with chives and pepper, plus optional roast beef curls.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Creamy yolk filling
  • 12 large eggs Use large eggs for best piping consistency.
  • 0.3333 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
  • 3 oz thinly sliced roast beef Optional topping; use as small curls.
  • fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and peel
  1. Place large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes until the centers are fully set.
  2. Chill the eggs in an ice bath for 10 minutes to stop the cooking. Peel the eggs and halve them lengthwise.
Make filling and fill
  1. Mash the egg yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Stop and scrape the mixture as needed so it pipes without lumps.
  2. Pipe the filling into the egg whites, filling each half neatly to the top. Add a small curl of thinly sliced roast beef if using.
Garnish and serve
  1. Garnish with fresh chives and cracked pepper right before serving. Arrange on a sheet pan for a clean presentation.

Notes

For the smoothest texture, mash the yolks thoroughly before mixing in the creamy ingredients, and scrape the bowl so there are no yolk bits. Store assembled deviled eggs in the refrigerator up to 2 days; they don’t freeze well due to texture changes. Dietary swap: for a lighter filling, replace mayonnaise and sour cream with an equal amount of plain Greek yogurt for a tangier—but still creamy—result.