Amazingly easy Horseradish Deviled Eggs are a delicious appetizer, snack or addition to any brunch menu! I absolutely love munching on classic deviled eggs! This tasty deviled egg recipe brings the classic deviled egg up a notch with the addition of horseradish! You are going to love these tasty deviled eggs!
I have been thinking a lot about so many of my favorite recipes that I have not shared with all of you. I love, I mean really love Classic Deviled Eggs. I have been eating them since I was little. Since I love a good easy deviled egg recipe, I enjoy preparing them with a twist, while keeping the recipe simple. Thus, we have my delicious and easy Horseradish Deviled Eggs!
Where does the name Deviled Eggs come from?
Deviled eggs have been around since the 1700’s. The “deviled” definition depicts a spicy recipe. This the Classic Deviled Egg has some spice from paprika and mustard.
Can Horseradish Deviled Eggs or and Classic Deviled Eggs Recipe be prepared in advance?
Yes. I usually prepare my deviled eggs in advance. If I am making Deviled Eggs for a crowd at my house. I usually make them the day before and keep them stored in a large plastic storage container with a top. I keep them in the fridge until ready to serve.
How to transport easy Deviled Eggs recipe?
I make the eggs at home. Begin the process of making the deviled eggs. Store the smashed egg yolk filling into a sealable lunch bag. Use a large plastic holder with a cover. Place frozen ice bags in the bottom of the plastic holder. cover the ice packs with plastic wrap and then aluminum foil. Place the cooked egg whites into the plastic holder. Cover and set in the fridge until ready to transport. Once the yolk ingredients are mashed together and seasoned to your likings. Scoop the ingredients into a lunch or snack back. Seal shut. Place this bag of mashed deviled egg filling into the same case or cooker as the egg whites. Keep them on a lot of ice as you travel. Once at your destination. Keep the egg whites and egg filling in the fridge until ready. Once ready, remove both from the fridge. Slice a small piece of the corner of the sandwich bag and fill the egg whites with the yolk filling.
You may also enjoy some other Easter recipes you may enjoy:
As Easter approaches, I am once again sharing some fantastic recipes with some of my favorite food bloggers. This event is hosted by Christie, who runs A Kitchen Hoor’s Adventure! She is awesome and I so appreciate how awesome Christie’s food tastes too!
Here is a list of the delicious Easter recipe! I cannot wait to try them all!
Wednesday Easter Week Recipes
- Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
- Carrot Cake Cheesecake by A Day in the Life on the Farm
- Carrot Patch Chocolate Cupcakes by The Redhead Baker
- Citrus Tarragon Asparagus Salad by Jolene’s Recipe Journal
- Easter Egg Bread Ring by Everyday Eileen
- Easy Easter Candy Bark by Daily Dish Recipes
- Easy Sauteed Lemon Asparagus by Jonesin’ For Taste
- Funfetti Cake Mix Cookies by Hezzi-D’s Books and Cooks
- Individual Warm Chocolate Truffle Cakes by Family Around the Table
- Lemon Coconut Bars by Cookaholic Wife
- Lemon Raspberry Bundt Cake by The Redhead Baker
- Pancetta Brussels Sprouts by A Kitchen Hoor’s Adventures
- Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Polish White Borscht – Bialy Barszcz by All that’s Jas
- Turkey Ham Potato Chowder by Cindy’s Recipes and Writings
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Recipe for Horseradish Deviled Eggs:
Horseradish Deviled Eggs
An easy and delicious spin on classic deviled eggs. Adding horseradish adds a perfect amount of spice to the deviled eggs.
- 6 eggs hard-boiled
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 1/2 teaspoons light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon horseradish
- 1/2 teaspoon white vinegar
- paprika, for topping
Slice the hard-boiled eggs in half. remove the yolks and place the yolks in a medium-size bowl. Set egg whites aside.
To the medium bowl with the yolks, add the salt, black pepper, light mayonnaise, Dijon mustard, horseradish and white vinegar. Use a fork to blend the ingredients until smooth. Check seasoning and re-season if needed.
Spoon the egg yolk mixture into the egg whites. Sprinkle tops with paprika. Keep in a plastic container cover, in the fridge until ready to serve.
- Any nutritional value used is an estimate. These figures can change based on ingredients and portion size
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