Deviled Eggs

Classy, creamy, and oh-so-classic, deviled eggs are the ultimate party pleaser! With a silky-smooth filling made from tender yolks, tangy mayonnaise, and a hint of heat from horseradish, these bite-sized beauties are sure to impress at any gathering – and they’re ridiculously easy to make, too!

Ready Time

30 mins

Yields

4 servings

Ingredients

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives or paprika, for garnish

Instructions

Cut the eggs in half lengthwise and carefully scoop the yolks out into a bowl, making sure to keep the whites intact. Mash the yolks with a fork until they’re well broken up, then add the mayonnaise, Dijon mustard, horseradish, salt, and pepper.

Mix until smooth and creamy.

Spoon the yolk mixture evenly into the egg white halves, mounding it slightly in the center. Sprinkle the tops with chives or paprika for a pop of color and flavor.

Chill the deviled eggs in the refrigerator for at least 30 minutes to allow flavors to meld together.

Serve chilled.

Notes

Use older eggs for this recipe, as they’re easier to peel. Make sure to chill the eggs in the refrigerator for at least 30 minutes to allow the flavors to meld together.

If you’re not a fan of horseradish, you can reduce the amount or omit it altogether.

These deviled eggs are best made just before serving, but they can be made up to a day in advance if needed. If you want a bit of heat, add some diced jalapenos to the yolk mixture.

For a smoky flavor, sprinkle some smoked paprika on top of the deviled eggs instead of regular paprika.