If you want to make a classic appetizer with a bit of a twist, these deviled eggs are for you. Deviled eggs are one of our favorite holiday appetizers – we always have them around Christmas, Easter, and Thanksgiving when the family gets together.
These deviled eggs have that signature creamy yolk filling made with mayo, mustard, and more – but with the addition of a few family favorite ingredients!
We love green onion for a nice crunch, horseradish for a hint of kick, and beet juice for a pop of color and a hint of sweetness!
Known by different names in different European countries – notably töltött tojás (“stuffed egg”) or kaszinótojás (“casino egg”) in Hungarian or “gefüllte Eier” in German -, this version of stuffed eggs is just one way to make them.
Stuffed eggs are said to have originated in a few places – medieval England and Spain, to be exact – and there are many iterations (from the inclusion of capers to liver and even raisins) in different countries such as Hungary, Italy, Germany, the Netherlands, France, Sweden, and more.
This version is a reflection of how Eric’s grandmothers (Hungarian & Ukrainian) made them! We like them with a bit of spice, hence the horseradish.
Ingredients
Here are the deviled egg ingredients that you will need for this recipe:
- Hard-boiled eggs – Make sure the yolk is fully set and the eggs don’t have any cracks.
- Mayonnaise – Gives the filling its creaminess. We recommend regular, non-flavored mayo for the best taste.
- Dijon mustard – For a hint of spice. We recommend Dijon mustard, but you can use yellow mustard.
- Green onion – Adds a slight crunch to the filling. Alternatively, you can use chives or omit it.
- Horseradish – For a spicy kick. Adjust the amount according to the spiciness of the horseradish and your personal preference.
- Salt – Enhances the overall flavor of the filling.
- Black pepper – For extra flavor; adjust to taste.
- Beet juice – Optional, but great if you want to add a pop of color.
- Chives and paprika – Optional garnishes.
Recipe Tips
- We boil eggs by placing them in a pot of warm water on the stove and gradually increasing the heat until the water is boiling (this reduces the risk of cracking the shell). Then cook the eggs for 10-12 minutes. When done, remove the eggs and immediately place them in a bowl of ice-cold water for 15 minutes. This will help them peel cleanly.
- Wipe off the knife after cutting through each hard-boiled egg. This will remove excess yolk on the blade and prevent an “unclean” look.
- Add ingredients a little at a time and frequently taste the yolk mixture with a clean spoon. You can always add more, but you can’t take it away once mixed in.
- Use a piping bag to place the yolk mixture in the eggs to better control the amount and achieve a cleaner look. Alternatively, you can use two small spoons.
- The garnishes are optional. You can add as much or as little paprika or chives as you like.
- You can make deviled eggs ahead of time (up to a day in advance for the best taste). Just make sure they are kept in a sealed container in the fridge.
How to Make Deviled Eggs – Step by Step Instructions
Starting with hard-boiled eggs, carefully peel and remove the shells and set the whole eggs aside on a clean serving plate.
See the recipe tips section above for how we boil eggs to reduce the risk of the shell cracking.
Next, cut the hard-boiled eggs in half lengthwise. Wipe the knife after each egg to ensure a clean egg surface.
Then carefully remove the yolk halves from the egg whites by prying them out on one side with a small spoon. Place the yolks into a medium-sized mixing bowl.
To the bowl, add the mayo, Dijon mustard, chopped green onions, horseradish, black pepper, and salt.
Then mix the ingredients together with a fork or spatula until well combined.
If adding beet juice to half the mixture, divide the egg yolk mixture in half and place one half into a piping bag. Pipe the mixture into half of the egg whites. You can also use two spoons for a “messy” look.
Add the beet juice to the other half of the yolk mixture and mix until combined.
Then use a clean piping bag (or spoons) to pipe the mixture into the other half of the eggs.
If you’re not adding beet juice, add all the yolk mixture to all the eggs until it’s used up.
Finally, garnish the eggs with paprika and chopped chives (optional). You can also use chopped green onion instead of chives if you still have some left over.
Refrigerate the deviled eggs until ready to serve. Enjoy!
Storage Tips
If you have any leftover deviled eggs, don’t let them sit at room temperature for more than two hours.
Place any leftovers in a covered container in the fridge where they will keep for up to 3-4 days.
Related Recipes
If you enjoyed these deviled eggs, here are some other classic appetizer recipes that are great for gatherings:
- Mimosa Salad (Layered Egg and Tuna Salad)
- Croquetas de Jamón (Spanish Ham Croquettes)
- Shrimp Cocktail (Garnalencocktail)
- Herring Under a Fur Coat (Shuba Salad)
- Dutch Bitterballen
Deviled Eggs
Ingredients
- 6 hard-boiled eggs, see notes
- 1 1/2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 large green onion, or two smaller ones; chopped
- 3 teaspoons horseradish, or to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/8 teaspoon salt, or more to taste
- 1 1/2 teaspoons beet juice
- chopped chives and/or paprika, for garnish
Instructions
- Carefully peel the hard-boiled eggs and set them aside on a plate6 hard-boiled eggs
- Use a knife to cut the hard-boiled eggs in half lengthwise. Wipe the knife after each egg to ensure a clean surface.
- Carefully remove the yolk halves from the egg whites with a small spoon. Place the yolks into a medium-sized mixing bowl.
- Add the mayonnaise, Dijon mustard, chopped green onions, horseradish, black pepper, and salt. Mix the ingredients with a fork or spatula until well combined.1 1/2 tablespoons mayonnaise, 1 1/2 teaspoons Dijon mustard, 1 large green onion, 3 teaspoons horseradish, 1/8 teaspoon salt, 1/4 teaspoon black pepper
- If adding beet juice to half the mixture, divide the egg yolk mixture in half and place one half into a piping bag. Pipe the mixture into half of the egg whites. You can also use two spoons for a "messy" look.
- Add the beet juice to the other half of the yolk mixture and mix until combined. Use a clean piping bag (or spoons) to pipe the mixture into the other half of the eggs.1 1/2 teaspoons beet juice
- If not adding beet juice, add all the yolk mixture to all the eggs until it's used up.
- Garnish the eggs with paprika and chopped chives (optional). Refrigerate the deviled eggs until ready to serve.chopped chives and/or paprika
Notes
- We boil eggs by placing them in a pot of warm water on the stove and gradually increasing the heat until the water is boiling (this reduces the risk of cracking the shell). Then cook the eggs for 10-12 minutes. When done, remove the eggs and immediately place them in a bowl of ice-cold water for 15 minutes. This will help them peel cleanly.
- Wipe off the knife after cutting through each hard-boiled egg. This will remove excess yolk on the blade and prevent an “unclean” look.
- Adjust the amount of horseradish depending on its spiciness and personal preference.
- Use a piping bag to place the yolk mixture in the eggs to better control the amount and achieve a cleaner look. Alternatively, you can use two small spoons.
- The garnishes are optional. You can add as much or as little paprika or chives as you like.
- You can make deviled eggs ahead of time (up to a day in advance for the best taste). Just make sure they are kept in a sealed container in the fridge.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
