A few weeks ago I shared details about my trip to New York City to tour some amazing test kitchens. It was an exciting day where I got to meet many industry experts and get a behind the scenes look at some of my favorite websites.
I also got to spend time in one of my favorite cities, which is always a bonus. While visiting Bon Appetit headquarters we were treated to some simple yet flavorful treats, including horseradish deviled eggs.
These are a really wonderful appetizer for summer parties. I always like serving deviled eggs because they’re fast to make, can be served at room temperature and are relatively healthy compared to many party appetizers.
To prepare these in advance simply hold off on adding and broiling the breadcrumbs until right before your guests arrive. These will be a guaranteed hit!
Can you make deviled eggs the night before?
You can make deviled eggs the night before. I’d recommend waiting until right before serving to add breadcrumbs so that they retain their texture and don’t turn soggy.
How long do I boil eggs for deviled eggs?
Add the eggs to boiling water and cook for 12 minutes, then place in an ice bath to halt the cooking process. Another method that some people prefer is to start the eggs in cold water (covered by 1 inch), bringing everything to a boil at once. As soon as the water comes to a boil, cover the pot, remove it from the heat, and let it rest for 8-10 minutes. Then cool the eggs in an ice bath before peeling.
Horseradish Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise (I used reduced fat)
- 2 tablespoons prepared horseradish
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- Kosher salt to taste
- 3 tablespoons Italian style breadcrumbs
Instructions
- To hard boil the eggs: bring a large pot of water to a rolling boil. Gently add the eggs and cook them for exactly 12 minutes, then place them directly into an ice bath until cool. Peel the eggs and slice them in half using a sharp knife. Scoop the egg yolks into a bowl.
- Preheat the broiler.
- Mash together the egg yolks, mayonnaise, horseradish, vinegar, mustard, garlic powder and cayenne. Season with salt to taste.
- Sprinkle the breadcrumbs evenly over the eggs and place them under the broiler. Toast the breadcrumbs, watching carefully to make sure they don't burn. This will take 2-3 minutes.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Susan says
I am normally not a fan of deviled eggs but these sound wonderful, and they are what I will be making if I make deviled eggs. Thank you for posting this.
Georgia @ The Comfort of Cooking says
I love the spicy vinegary-ness (is that a word? heh) of these eggs. They look delicious enough for any cocktail party!
Eat Good 4 Life says
These look magnificent. The horseradish I bet gives these eggs a very distinct flavor. I have not made devil eggs in for ever but next time I do I will keep this in mind because devils eggs are always big hits at gatherings!
cassie says
My husband’s family LOVES horseradish. And deviled eggs. I can’t wait to share these!
Marta @ What Should I eat for breakfast today says
This is a very popular party snack in Poland :)
Kiran @ KiranTarun.com says
LOVE the idea of toasty breadcrumbs atop!
madscar says
Uau this is amazing:) I love it!
Jackie @ The Beeroness says
These look gorgeous! I love deviled eggs and I’ve been seeing really creative version on menus lately (like those quail eggs at Black Market!) Love the horseradish :)
Nancy/SpicieFoodie says
I love, love this recipe! Deviled eggs are fantastic and the horseradish pairing is great. Thanks for sharing!
kristy @ the wicked noodle says
I am in love with all things horseradish, especially these yummy eggs!! Adding to my 4th of July menu for sure!
Kirsten@FarmFreshFeasts says
Jen,
Your photos are lovely, and it sounds like a great idea to add horseradish to deviled eggs.
Did yours go sliding all over the place while moving from the counter to the broiler? For some reason my eggs are always slide-y until I get them into little devoted deviled egg plates.
Carla says
Funny – I’ve never made deviled eggs myself but have been known to gobble down most of the plate haha Horseradish is a favorite ingredient of mine, so consider this plate gone ;)
Taylor @ Food Faith Fitness says
Mmmmm! Now THIS is how you do deviled eggs!
Liz says
My husband wishes I’d make deviled eggs every week! These are a must make!!!
gerry speirs says
I can knock back so many of these!!