The "Forgotten" Ingredient I Always Add to My Deviled Eggs

Deviled eggs are my go-to dish for last-minute entertaining. They come together in less than an hour, are made with ingredients I almost always have on hand, and, of course, taste delicious. Plus, deviled eggs can be dressed up or down with whatever fresh ingredients or pantry staples you have at home. Often I’ll use them as a vehicle for cleaning out my herb drawer, spice rack, and condiment shelf.

Speaking of condiments, there's one I use to upgrade my deviled eggs every time: prepared horseradish. It’s often forgotten in the back of the fridge, but if you blend it into deviled egg filling, they're out of this world.

How I Add Horseradish to My Deviled Eggs

Horseradish is an unsung hero of the kitchen. Sure, it’s featured in classic recipes like cocktail sauce, bloody Marys, remoulade, and corned beef and cabbage, but otherwise it often goes unused despite its full-bodied flavor. For me, food waste is the ultimate kitchen sin, so I’m always thinking of new, creative ways to employ typecast ingredients before they expire. Horseradish is chief among them.

That’s how, in my kitchen, the horseradish deviled egg was born! The pickled root vegetable lends a distinct pungency and spice to the dish. And thanks to the vinegar brine it sits in, it also brings an irresistible acidity to the creamy eggs. You can add as much or as little as you like, making the ingredient a secret agent of intrigue or the main star of the recipe. 

I’ll often make a basic deviled egg filling of egg yolks, mayo, Dijon mustard, salt, and pepper, then mix in a tablespoon of horseradish for added tang. Other times, I’ll whip up a bloody Mary-inspired version with a couple tablespoons of horseradish, a few dashes of hot sauce, and a sprinkle of Tajín. A German-inspired twist of 1 1/2 tablespoons of horseradish, a small handful of minced dill, and 1/4 cup of chopped dill pickles is also excellent.

Tips for Trying My Upgrade

If adding horseradish to your deviled eggs recipe sounds alluring, here are my top tips for success:

• Start Small: Start with just a teaspoon of horseradish in your yolk filling and increase from there. You can always add more, but you can’t take it out!
• Add a Splash of the Jarred Liquid: I like to add some of the zesty vinegar from the horseradish jar to my deviled eggs for even more flavor and acidity.
• Try Fresh: If you’re lucky enough to find fresh horseradish root, finely grate it directly into your yolk mix. However, the fresh stuff can be particularly pungent, so start with a half teaspoon and add more to taste.

With horseradish as your secret ingredient, your newly upgraded deviled eggs will be a hit at your next party!