Easy Horseradish Deviled Eggs

Here's a tasty way to spice up traditional deviled eggs. Try these horseradish deviled eggs to give your next picnic or barbecue some kick.

Do you love deviled eggs as much as I do? Try these other recipes: the BEST Deviled Egg Salad, Perfect Deviled Eggs

We love deviled eggs like most do. They are easy to make, easy to transport, and delicious to eat! Of course, we love the classic version but our FAVORITE version of the deviled egg is this recipe...featuring horseradish. There is always a request or two for the recipe wherever I bring them.

Check out the Facebook Live video making this recipe (and you gotta love my face :)).

If you don't know how to make traditional deviled eggs, it's easy. We have a great tutorial for a classic deviled egg that walks you through the easy steps. Check that out...we'll wait!

Key Ingredients for Horseradish Deviled Eggs Recipe:

• Hard boil eggs.
• Horseradish.
• Dijon Mustard. I used Dijon style mustard instead of the traditional yellow to pump up the flavor.
• Greek Yogurt. Subbing out Greek yogurt for the mayonnaise in the classic deviled eggrecipe lightens up the saturated fat and gives the yolk filling a fresh taste.
• Garnishes: Chili Powder. If you don't like the extra spice of chili powder, traditional paprika works well, too. Crouton. I love the crunch you get from a crouton. Sprinkle chopped fresh dill or parsley on top.

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What can I substitute for mustard in deviled eggs?

Honestly, just skip it in this recipe. The horseradish and vinegar will provide lots of flavor!

Why do you put vinegar in deviled eggs?

Vinegar gives the eggs that tangy flavor. You can leave it out, add more mustard, or sub lemon juice if you want to avoid using vinegar.

What causes deviled eggs to get watery?

Adding too much yogurt and vinegar will overpour the yolks and give you a thin consistency. Fix it by boiling a couple more eggs to add the yolks to.

Store/Make-ahead:

Boil the eggs in advance and make the egg yolk mixture then stuff the boiled eggs fresh right before serving. The key to yummy egg yolks that you prepped in advance is keeping the egg white covered and separate from the yolk mixture and the yolk mixture with as little exposure to air as possible.