How to Make the Best Deviled Eggs

Deviled Eggs are so easy, and are always one of the first appetizers and side dishes to disappear at family functions. Everyone loves a good deviled egg, but this is the BEST deviled egg recipe EVER. Make these for your next family gathering, and they will be the talk of the night!

The first time I made these deviled eggs for my husband, he thought it was so weird that I put horseradish in them. You read that right, horseradish! My family uses horseradish in a lot of things, and I actually had no idea that this wasn’t standard in all deviled egg recipes. It just makes it so much yummier!

Bring Deviled Eggs to Your Family Easter Dinner or Potluck

With Easter coming up, deviled eggs are a traditional and delicious thing to bring to your Family Easter dinner. We always used our dyed Easter eggs to make our deviled eggs, which I still think is really fun. Who wouldn’t smile at some colorful deviled eggs. Not to mention it will be fun for your kids to show off their colored eggs!

Tips For Boiling Eggs for The Best Deviled Egg Recipe

Sometimes boiling eggs can be a bit of gamble, and peeling them can be a real pain. After many years of wonky looking boiled eggs, this is what I have found to work for smooth and pretty peeled, boiled eggs every time.

• Use a thumb tack or push pin to poke a small hole in the bottom of the egg before dying. This helps make it easier to peel.
• Bring your water to a boil, then gently add the eggs. Boil for 12 minutes. (They come out perfect every time!)
• Once your eggs are done boiling, put them in a bowl of ice water for at least 5 minutes. Doing this will also help make your eggs easier to peel.

Here We Go! The Best Deviled Egg Recipe!

Step One: Gather Ingredients and Supplies

Supplies you will need:

• Medium mixing bowl
• Spoon
• Knife
• For or potato masher
• Piping bag and piping tip – This is optional. A spoon will work too!

Ingredients you will need:

• 6 Boiled Eggs
• 1 Cup Mayo
• 1/2 Tablespoon Mustard
• 1 Tablespoon Prepared Horseradish
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• Paprika for garnish – optional

Step Two: Prepare the Boiled Eggs

First, carefully peel the shell off of your boiled eggs, and discard the shells.

Second, cut the boiled eggs in half from top to bottom.

Third, use a spoon to scoop out the egg yolks and place them in a mixing bowl. You want to be gentle when removing the yolk so you don’t accidentally split the egg. The “bowl” needs to keep its shape so you can fill it with the deviled egg filling later.

Finally, set the egg whites aside. I recommend placing them on a plate in the refigerator. Cold eggs hold their shape better, and will make it easier to fill them later.

Step Three: Make The Egg Yolk Mixture

First, mash the egg yolks in the mixing bowl with a fork or a potato masher until *relatively* smooth.

Cooking with kids tip: Mashing the egg yolks is a fun and easy step for kids to do!

Second, add mayo, mustard, horseradish, salt, and pepper to the bowl and mix until well combined. You can also use mixer to make the filling extra fluffy.

*Note: Horseradish is strong and can be a little spicy. If you are unsure about horseradish, I recommend adding it slowly and tasting as you go.

Step Four: Fill the Empty Egg Whites with Yolk Mixture

There are a couple of different ways to complete this step.

Option one: Use a spoon to fill your egg whites.

• A regular tablespoon works well. Simply fill it with your egg yolk mixture, and transfer it to your egg whites. Fill the space that once held the yolk.

Option two: Use a piping bag and piping tip to fill your egg white.

• This option gives a prettier presentation, and in my opinion, is easier.
• If you don’t already have them on hand, you can get both piping bags and tips at the dollar store.
• Cut the tip of the piping bag large enough to slide the piping tip in without it falling out.
• Place the prepare bag in a cup, and fold the top of the bag down over the side of the cup. Then, use a spoon to scoop the egg yolk mixture into the piping bag lined cup.
• Once you’ve filled your bag, unfold the top of the bag and remove from the cup.
• Squeeze the egg yolk mixture to the bottom of the bag, into the piping tip.
• Twist the top of the bag so the filling doesn’t squirt out the top of the bag.
• Finally, pipe the egg yolk mixture into the halved egg whites.

Step Five: Garnish, Refrigerate and Serve

After you have filled all the deviled eggs, take the paprika and sprinkle over the tops of the eggs. This is totally optional, but it makes them look extra fancy!

Finally, cover the deviled eggs with plastic wrap and place them in the refrigerator until you are ready to serve them.

* Tip: Place toothpicks in a few of your deviled eggs to keep the plastic wrap from sitting directly on top of the eggs and smearing them. Alternatively, you can put your deviled eggs in a cake pan or casserole dish. The high sides will also help prevent the plastic wrap from sitting directly on top of the eggs.

Make the Best Deviled Egg Recipe and You’ll Never Make Them Any Other Way!

The added kick from the horseradish really levels up your traditional deviled egg. And I am confident that once you try them this way, you won’t want to go back to making them without it!

What do you think about adding horseradish to your deviled eggs? Did you give this recipe a try? Let me know in the comments below!

You are doing a fantastic job!