Deviled Eggs with Horseradish and Dill

PassoverQuick and EasyDeviled EggsEgg

Be the superstar of your next potluck by giving your deviled eggs a kick! A touch of horseradish spices things up, while a sprig of dill cools things down! Make them for Passover, Easter, or any spring gathering.

Photography Credit: Coco Morante

Deviled eggs make so much sense to serve as an appetizer at a Passover gathering. After all, the egg is a symbolic Passover food, with its own spot on the Seder plate.

DEVILED EGGS FOR PASSOVER

To give classic deviled eggs a Passover makeover, I give them a kick of horseradish—an ingredient representing the bitterness of slavery in Egypt, and a traditional Seder plate staple. Minced shallots aren’t particularly symbolic of anything, but they do add lots of flavor and a little crunch to the creamy filling!

When my family had Seder dinners growing up, we didn’t serve appetizers before we read the Haggadah. As children we would get antsy at the table while we made our way through the story of how the slaves escaped Egypt. If these deviled eggs had been passed around beforehand, I would’ve been one happy kid!

How to Make Deviled Eggs -- Close up of deviled eggs with dill and paprika

LOOK FOR KOSHER MAYONNAISE

There’s just one caveat to making deviled eggs at Passover: if your family observes strict rules of kosher law, you’ll need to track down a kosher-for-Passover mayonnaise (Gefen makes one), or make your mayo from scratch.

Mayo isn’t difficult to make (here’s a recipe from my blog, Lefty Spoon). To make homemade mayo acceptable for Passover, leave out the Dijon mustard or use imitation mustard such as Haddar.

Perfect Deviled Eggs with DillDeviled Eggs for Easter or Passover

EASY-PEEL HARD BOILED EGGS

To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)

You can do this a few days in advance, and even peel the eggs a few days in advance too. Just keep peeled eggs in the fridge covered with cold water, and replace the water every day to keep the eggs nice and fresh.

Simple Deviled Eggs with Horseradish - top down - Close up of deviled eggs with dill and paprika on a white platter

HOW FAR AHEAD CAN YOU MAKE DEVILED EGGS?

You can also assemble the deviled eggs up to one day ahead of time. Just keep them covered in the fridge, either loosely covered with plastic wrap (not too tight or you will smush them), or stored in one of those handy deviled egg storage containers.

Wait ‘til the last minute to top the eggs with the paprika and dill. They’re prettier when the garnishes are added just before serving.

LOOKING FOR MORE DEVILED EGG RECIPES?

Deviled Eggs with Horseradish and Dill Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 24 egg halves

Ingredients

  • 1 dozen large eggs
  • 1/3 cup mayonnaise (certified kosher for Passover, if needed)
  • 2 teaspoons prepared white horseradish
  • 1 tablespoon minced shallots
  • 1/4 teaspoon sea salt

To garnish:

  • 1/2 teaspoon sweet paprika
  • 2 sprigs dill, stems removed

Method

1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)

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

How to Make Deviled Eggs - cooked eggs cut in half with the yolks removed waiting to be filled and sitting on a blue platter.

3 Make the deviled egg filling: 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 you want. Taste for seasoning, adding more salt if needed.

How to Make Deviled Eggs -- crumbled egg yolks stirred together in a white bowl with a spoonBest Deviled Eggs with Dill -- egg yolks stirred together in a white bowl with a spoon

4 Pipe or spoon the mixture into egg white halves: 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.

How to Make Deviled Eggs - egg halves filled with creamy yolks on a blue platter

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

How to Make Deviled Eggs -- Close up of deviled eggs with dill and paprika

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Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

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One Comment

No ImageDeviled Eggs with Horseradish and Dill

Did you make it? Rate it!

  1. Marta Rivera

    I really enjoyed these, so much so, I ate them for lunch. The dill and horseradish were perfect together.

    xxxxxyyyyy

How to Make Deviled Eggs -- Close up of deviled eggs with dill and paprikaDeviled Eggs with Horseradish and Dill