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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a smooth, tangy yolk filling and a clean pipeable texture. Hard-boiled eggs are cooled in an ice bath, then filled with a mayonnaise-sour cream-horseradish mixture and finished with chives and pepper.
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Prep Time 20 minutes
Cook Time 12 minutes
ice-bath chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs Use large eggs for easy filling consistency.
deviled filling
  • 0.3333 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.25 tsp salt Eyeball as 1/4 tsp.
  • 0.125 tsp black pepper Eyeball as a scant 1/8 tsp.
toppings
  • 3 oz thinly sliced roast beef (optional) Optional for a savory curl on top.
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep the eggs
  1. Place 12 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 yolks are fully set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, keeping the halves steady for clean piping.
Make the horseradish filling
  1. Mash the yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Stop when the mixture looks glossy and pipeable with no visible lumps.
Fill and garnish
  1. Pipe the filling into the egg white halves. Fill each well level to the top for a uniform look.
  2. Top with a small curl of thinly sliced roast beef if using. Add it at the center so it stays visible over the filling.
  3. Garnish with fresh chives and cracked pepper. Finish with a light sprinkle for a fresh green and speckled top.

Notes

For the smoothest filling, mash the yolks thoroughly before stirring in the mayonnaise mixture so it blends without graininess. Store assembled deviled eggs in the refrigerator for up to 2 days; cover to prevent drying out. Freezing is not recommended because the texture of egg whites can turn watery after thawing. For a lighter option, use reduced-fat mayonnaise (and keep the horseradish amount the same) to maintain tang while lowering calories.