Appetizer: United States – Horseradish Cream Deviled Eggs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 12 large eggs (about 1 lb 5 1/8 oz)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) sour cream or crème fraîche
- 2 tbsp (30 ml) prepared horseradish
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice
- 3/4 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh chives, finely chopped
- 1 tsp sweet paprika, for garnish

Show original ingredient measurements

- 12 large eggs (about 600 g)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) sour cream or crème fraîche
- 2 tbsp (30 ml) prepared horseradish
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice
- 3/4 tsp (4 g) fine salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 tsp (2 g) sweet paprika, for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat, then remove from heat, cover, and let sit 10–12 minutes for fully set yolks.
2. Drain and transfer eggs to an ice bath; chill 5 minutes. Peel the eggs and pat dry.
3. Halve the eggs lengthwise and carefully remove the yolks to a medium bowl. Arrange the empty whites on a platter or tray.
4. Mash the yolks with a fork until crumbly. Add mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and creamy; taste and adjust seasoning or horseradish to preference. Fold in 1 tablespoon of the chopped chives, reserving the rest for garnish.
5. Transfer the yolk mixture to a piping bag fitted with a large star or round tip, or use a small spoon. Pipe or spoon the filling into the egg white halves, mounding slightly.
6. Sprinkle the filled eggs with sweet paprika and the remaining chopped chives. Cover and chill at least 15–30 minutes to let flavors meld before serving.

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat, then remove from heat, cover, and let sit 10–12 minutes for fully set yolks.
2. Drain and transfer eggs to an ice bath; chill 5 minutes. Peel the eggs and pat dry.
3. Halve the eggs lengthwise and carefully remove the yolks to a medium bowl. Arrange the empty whites on a platter or tray.
4. Mash the yolks with a fork until crumbly. Add mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and creamy; taste and adjust seasoning or horseradish to preference. Fold in 1 tablespoon (3 g) of the chopped chives, reserving the rest for garnish.
5. Transfer the yolk mixture to a piping bag fitted with a large star or round tip, or use a small spoon. Pipe or spoon the filling into the egg white halves, mounding slightly.
6. Sprinkle the filled eggs with sweet paprika and the remaining chopped chives. Cover and chill at least 15–30 minutes to let flavors meld before serving.