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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with a smooth yolk filling and a tangy bite from Dijon and lemon juice. Boiled, chilled, then piped for a clean, restaurant-style look—optionally topped with roast beef curls.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs
  • 0.33 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
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes until firm. Peel the eggs and halve lengthwise, keeping the yolks together for filling.
Make the creamy horseradish filling
  1. Mash the yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Stop and scrape the mixture to keep it creamy with no lumps.
Fill and finish
  1. Spoon or pipe the filling into the egg-white halves, mounding slightly for a neat dome. Press lightly to secure the filling.
  2. Top each egg with a small curl of thinly sliced roast beef if using. Finish with fresh chives and cracked pepper for a bright garnish.

Notes

For the smoothest filling, mash the yolks thoroughly until no dry bits remain before stirring in the horseradish. Refrigerate deviled eggs in a covered container for up to 3 days; do not freeze. Optional swap: use Greek yogurt in place of sour cream for a tangier, slightly lighter filling.