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Creamy Horseradish Deviled Eggs

Creamy horseradish deviled eggs with smooth yolk filling and a cool finish. Boiled eggs are peeled and piped with a tangy mayo-sour cream mixture, then topped with optional roast beef curls and chives.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
filling base
  • 0.3333333333 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
toppings
  • 3 oz thinly sliced roast beef optional
  • 1 fresh chives for garnish

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes, visual cue: keep eggs fully submerged and watch for a full boil before turning off the heat.
  2. Chill the eggs in an ice bath for 10 minutes, visual cue: they should feel fully cold to the touch before peeling.
  3. Peel the eggs and halve lengthwise, visual cue: cleanly separated halves will expose the yolks for filling.
Make the horseradish yolk filling
  1. Mash the yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth, visual cue: the mixture should look glossy and lump-free.
  2. Pipe the filling into the egg whites, visual cue: fill all cavities evenly with smooth, mounded ridges.
Finish and serve
  1. Top each egg with a small curl of roast beef if using, visual cue: the beef should sit neatly on the filling without covering the whole top.
  2. Garnish with chives and cracked pepper, visual cue: finish with a fresh green sprinkle and a light dusting of pepper.

Notes

For the cleanest filling, keep the yolks warm-free by peeling only when the eggs are fully chilled; aim for a smooth mash so the piped filling holds its shape. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the whites can turn rubbery. If you want a lighter option, swap mayonnaise for light mayo (same amount) and keep the remaining ingredients unchanged.