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Deviled Eggs That Pack a Punch

These deviled eggs brimming with horseradish and creamy goodness are a delightful snack perfect for gatherings or a quick treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs Use eggs that are a few days old for easier peeling.
  • 3 tablespoons mayonnaise Let sit at room temperature for creamier filling.
  • 1 tablespoon horseradish Swap for hot sauce for a spicy kick.
  • 1 teaspoon mustard
  • Salt and pepper to taste
  • Paprika for garnish Try adding chopped chives or crispy bacon bits for garnish.

Method
 

Preparation
  1. Hard boil the eggs: Place them in a pot of water, bring it to a boil, cover, and let them sit off the heat for 12 minutes.
  2. Cool and peel: Cool the eggs in an ice bath, then peel and slice them in half lengthwise.
  3. Mix the filling: Remove the yolks and mash them in a bowl with mayonnaise, horseradish, mustard, salt, and pepper.
  4. Fill the whites: Spoon or pipe the yolk mixture back into the egg whites.
  5. Garnish: Sprinkle with paprika before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Prepare the filling a day in advance and fill the eggs right before serving for best texture. Variations include avocado deviled eggs or vegan versions using chickpeas and avocado.