Deviled Eggs Recipe

Average Rating:

Categories: American, Appetizer, Egg, Snack

Submitted By: Lynda from Katy.

Deviled Eggs Notes

This is my own recipe, "fine-tuned" over the years. I added the chives and green onion flakes when I started buying my spices from The Spice House several years ago, and those additions were a great enhancement. The horseradish should be adjusted according to how fresh it is .. it can get to be too hot if it's too new!

Serves / Yields


Preparation Instructions

Remove yolk from each egg half and place in small bowl; put whites aside. Mash yolks with fork; add next nine ingredients and mix very well to fluffy consistency. If yolk filling seems too dry/thick, add juice from dill relish 1/4 teaspoon at a time. Taste yolk filling and adjust ingredients as needed. Fill all egg-white halves to heaping, sprinkle with paprika and store in fridge.

Helpful Hints
  • You can use Spice House Horseradish Powder, be sure to allow time for the flavor to develop.

Do NOT add salt. Because of the mustard, dill relish, and horseradish these eggs will taste slightly salty.

This recipe can be increased easily to any number of eggs with ingredients adjusted accordingly.

These eggs do not keep well .. there are never any left!

Quick Shopping List

Horseradish Powder
Very Fine Powder, in a resealable bag
4 oz.
In a glass jar
1/2 cup shaker jar, net wt. 1/4 oz.
Green Onion Flakes
Fine Cut, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
Granulated Onion, White or Toasted
White, in a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.
Celery Flakes, Coarse Cut
Coarse Cut, in a glass jar
1/2 cup jar, net wt .75 oz.
Tellicherry Ground Black Pepper
10/16 Mesh (Medium Cracked Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Hungarian Half-Sharp Paprika
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.

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Rose B. Said:

After many attempts with rather "blah" results, we fixed this and enjoyed the recipe. The pepper corns were attractive as well. Rose

Make it Again? Rose B. would make this recipe again.