The Best Deviled Eggs use all of the classic ingredients with one secret weapon to take them over the top! This is the only recipe for deviled eggs you’ll ever need!
Deviled eggs are a classic appetizer to serve at potlucks, parties, and holidays. It became our family tradition to always serve deviled eggs on Easter, Thanksgiving, and really, at all large family get togethers. We just can’t get enough of them! They look so decadent and fancy, and miraculously only take 15 minutes to make. Win-win. We love appetizers that take minimal time in the kitchen, letting us get back to the party. Do yourself a favor and make these for your next family dinner. You can thank us later.
Why add horseradish to deviled eggs? Is it spicy?
Horseradish is our secret weapon when making deviled eggs. It adds a lot of flavor, without adding heat. You want to use a prepared horseradish cream sauce rather than raw horseradish. Prepared horseradish is processed with vinegar and salt. Creamy horseradish sauce is sold in the condiment section of your supermarket.
What is the best way to boil eggs to make deviled eggs?
Boiled eggs for deviled eggs need to be hard boiled. We have made a complete guide for boiling eggs that can be found here. Pre-peeled and boiled eggs are commonly sold in grocery stores and can be used in this recipe. They tend to be smaller and kind of expensive.
PRO TIP: Boiled eggs that are steamed tend to be much easier to peel. You can steam them in a steam basket rather than boil them in water for the same lengths of time for easier peeling.
Can I use a piping bag?
Yes, you certainly can. While piping the filling isn’t necessary, it does look fancier. It’s just a matter of personal preference.
Make Ahead Instructions:
We recommend making the filling and squeezing it into the shells just before serving, however, you can always fill them up to 12 hours beforehand. Be sure to store in an airtight container in the refrigerator to prevent a crust from forming on the top.
Storage Instructions:
Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
If you like this recipe, you may be interested in these other delicious appetizer recipes:
- Easy Party Pigs in a Blanket
- Better Than P.F. Chang’s Chicken Lettuce Wraps
- Sausage Wontons
- Homemade Fried Ravioli
Aaamazing
These are the best deviled eggs ever.
Delicious
I did not have the horseradish but made it without it. They were delicious!
These are excellent devil eggs and the horseradish puts it over the top and out of the 12/24 there was not even one left and people were asking for more. Thank you Chef for this excellent recipe it’s the best deviled eggs I’ve ever had they will be our traditional and all thru the year our go to devil eggs. Thanks again.
Steaming the eggs is so easy and the egg shells peel off so easily!
I’m sure that your deviled eggs are terrific and I will try your recipe.
My secret weapon is a teaspoon of Dijon mustard. Along with the mayonnaise, my family love deviled eggs with 1-2 teaspoons per 6 egg yolks of the Dijon mustard. You’ll have to try this one too!
Outstanding – the horseradish sauce works!!!
Smoked paprika and drained dill relish really put these over the top.
You can put your York mixture in sandwich bag then you cut one of corner off and squeeze your mixture into your egg white.easy.
Another trick for easier to peel hardboiled eggs is to pour off the hot water and immediately plunge them into a bowl filled with ice cold water and ice cubes. Let them sit for just a few minutes. Crack the larger end of the egg first. And yes, older eggs peel much easier than fresh. Thank you, Rachel, for your wonderful recipes and very clear instructional videos!