Ready to elevate your deviled eggs to the next level? These zesty deviled eggs combine horseradish and fresh herbs for a delicious and sophisticated flavor!
I don’t know about you, but I love a good deviled egg. Not only are they delicious, they’re low carb and easy to make! That makes them eggstra special in my book… 😉
Last year we went to a new restaurant in our area and all the reviews raved about their deviled eggs. I almost didn’t order them. I mean, I love deviled eggs, but they really don’t fall into my “must order from a restaurant” category. Fortunately my hubby decided to order some, because let me tell ya, these deviled eggs did not taste like the kind I grew up eating.
After my first bite, my eyes were opened to all kinds of new possibilities for changing up the filling of my recipe. I loved that they had an extra zippy flavor with the bite of horseradish! It would not be an exaggeration to say I used my finger to get all the rest off the plate. 😁
I decided the very next week to try and recreate those tasty eggs at home.
Why make horseradish deviled eggs?
If you’re heading to a cookout or potluck meal, there’s a good chance you’ll find deviled eggs somewhere on the table. If you want to make yours stand out from the rest, bring this zesty horseradish version!
People will instantly see the difference thanks to the cracked pepper and fresh chives used as the garnish! You’re not gonna find your grandma’s paprika on these eggs. 😉
Ingredients for horseradish deviled eggs
What ingredients do you need to make my Zesty Horseradish Deviled Eggs?
- hard-boiled eggs
- prepared yellow mustard
- prepared horseradish
- ground pepper
- fresh chives
- fresh tarragon (optional)
- freshly cracked ground pepper for garnish
Alright, friends. This right here is the key ingredient. Prepared horseradish. This is not the same thing as horseradish sauce.
Horseradish sauce is a condiment and is made with mayonnaise and other ingredients. It’s delicious on prime rib. But it doesn’t come close to packing the same punch as prepared horseradish.
Prepared horseradish is an ingredient in horseradish sauce. It’s essentially fresh grated horseradish in a liquid. I find it in the seafood department of my local grocery store. Because this is the stuff you wanna use when you make your own cocktail sauce.
If you want your next Bloody Mary to have a little more burn and bite? Add a little bit of this prepared horseradish! And some Old Bay seasoning. You’re welcome.
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Okay. Okay! I know this is kind of a duh ingredient when we’re talking deviled eggs. LOL But I wanted to give you a quick tip on making perfect hard-boiled eggs that peel easily every. single. time.
Instead of actually boiling your eggs, cook them in a steamer basket in an electric pressure cooker. This is the one I’ve had for about 3 years now, and I absolutely love it!
To cook your eggs perfectly, add a cup of water to the pot. Next, put in your steamer insert. Add your eggs. Set the timer to 5 minutes at high pressure. As soon as it beeps, release the pressure and remove the eggs to an ice water bath to stop the cooking.
This method gives me perfect hard-boiled eggs that never have that grayish green ring around the outside of the yolk. Note: We live at a low elevation (925 above sea level), so the cook time may need to be a little longer if you live at a higher elevation.
Ways to enjoy your deviled eggs
Eggs this delicious just beg to be shown off at your next cookout or potluck meal! But don’t save them for company. They’re so easy to whip up, and I enjoy them at home all the time.
Want a quick breakfast? Grab some of these eggs with a few slices of bacon or pieces of sausage.
Need a fast lunch? These are the perfect option with some raw veggies and pickles, or on top of a big salad.
Snack on the run? You guessed it!
Side dish for Easter dinner? Or burgers? Or grilled chicken? Oh, yes, please!
Honestly? There’s no time of the day that these tasty, protein-packed eggs aren’t a great choice.
Tips for making deviled eggs
As I already mentioned, I highly recommend cooking your eggs in an electric pressure cooker. Once your eggs have cooled, peel them and give them a quick dip in a bowl of water to rinse away any tiny bits of shell.
When you slice your hard-boiled eggs, be sure to wipe off your knife between each egg. That way your eggs stay nice and pretty without streaks of yolk on the whites.
I like to mash up the yolks really well with a fork before adding any of the other ingredients for the filling. This helps the filling to be nice and smooth. But some people recommend pressing the yolks through a sieve, so do that if you have one!
You can pipe the filling into your egg whites for a fancier presentation. For easy clean-up, just snip the corner off a zipper-sealed sandwich baggie and fill the baggie with the filling. When you’re done, simply throw the baggie away!
Not Your Mama’s Deviled Eggs Recipe
Not Your Grandma’s Deviled Eggs
- 12 large eggs hard-boiled and peeled
- 1/4 cup mayonnaise
- 3 Tbsp prepared mustard
- 2 Tbsp prepared horseradish NOT horseradish sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp fresh chives, minced or 1 Tbsp freeze-dried minced chives
- 1 tsp fresh tarragon, minced optional
- Slice hard-boiled eggs in half, lengthwise. Remove yolks to a small mixing bowl.
- With a fork, gently mash the yolks to a fine, crumb-like texture. Add the mayonnaise, mustard, horseradish, salt, pepper, minced chives, and minced tarragon. Mix together with a fork until well-combined.
- Fill each egg white half with approximately 1 Tablespoon of filling. You can either use a spoon, or pipe it with a bag.
- Garnish with freshly cracked black pepper and fresh chives.
Be sure to leave a star rating and review after you make the recipe! This helps other people to find and enjoy it too. If you have any questions or suggestions, contact me or leave a comment. Follow us over on Instagram and Facebook to see everything we’re up to.
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