Deviled Eggs with Horseradish and Dill Recipe

Deviled Eggs with Horseradish and Dill Recipe

How To Make Deviled Eggs with Horseradish and Dill

Enjoy creamy deviled eggs with a twist! Mayonnaise, horseradish, egg yolks, and shallots are combined for a spicy filling then topped with dill.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1dozenlarge eggs
  • cupmayonnaise,certified kosher for Passover, if needed
  • 2tspwhite horseradish,prepared
  • 1tbspshallots,minced
  • ¼tspsea salt

For Garnish:

  • ½tspsweet paprika
  • 2sprigsdill,stems removed


  1. To hard-boil the eggs and ensure shells can be easily removed, steam them on the stovetop or in a pressure cooker.

  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg white halves on a serving platter.

  3. Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency. Taste for seasoning, adding more salt if needed.

  4. Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.

  5. Sprinkle the deviled eggs with paprika, and top each with a small piece of dill.

  6. Serve and enjoy.


  • Calories: 25.82kcal
  • Fat: 2.68g
  • Saturated Fat: 0.44g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.70g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 0.16g
  • Fiber: 0.04g
  • Sugar: 0.08g
  • Protein: 0.28g
  • Cholesterol: 9.00mg
  • Sodium: 23.31mg
  • Calcium: 1.70mg
  • Potassium: 6.51mg
  • Iron: 0.05mg
  • Vitamin A: 4.58µg
  • Vitamin C: 0.15mg
Want to share your experience making these zesty Deviled Eggs with Horseradish and Dill or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum section!

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