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Creamy Horseradish Deviled Eggs

Creamy Horseradish Deviled Eggs with a silky yolk filling and a cool, sliceable texture—boiled, chilled, and piped for neat servings. Finished with optional roast beef curls, cracked pepper, and fresh chives for a savory bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 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

Method
 

Boil and peel
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, then drain.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Remove yolks and keep the whites ready for filling.
Make the creamy filling
  1. Mash the egg yolks with mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth. Mix until the texture is creamy with no visible lumps.
Fill and garnish
  1. Pipe the filling into the egg whites for an even, neat mound. Fill all halves using the remaining mixture.
  2. Top each deviled egg with a small curl of thinly sliced roast beef if using. Add the roast beef right on top so it stays in place.
  3. Garnish with fresh chives and cracked black pepper. Serve promptly or refrigerate until ready to eat.

Notes

For the cleanest piping, keep the yolk mixture thick and well-mashed; if it seems loose, chill it for 10 minutes before filling. Refrigerate deviled eggs in an airtight container for up to 2 days; they do not freeze well. For a lower-fat option, substitute Greek yogurt for half to all of the mayonnaise and adjust salt to taste.