Deviled Eggs done three ways—traditional, ham and cheese, and horseradish beet— offer a delightful twist on a classic favorite, making them both fun and festive for any gathering. Each variation brings its unique flavor profile, ensuring that every bite is delicious and sure to impress your guests. Serve them with our Avocado Deviled Eggs for a colorful and delicious presentation!
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🐓 The Ingredients
The ingredients for the three types of deviled eggs are simple yet combine to create the best homemade ones ever, bursting with flavor and creativity. Find ingredient notes (including substitutions and variations) below.
🥒 Substitutions and Variations
- Eggs – Try and find farm-fresh eggs. The taste and texture are amazing. If you can’t find farm-fresh, go with top-notch cage-free eggs from the supermarket.
- Pickle relish – We recommend sweet relish with the ham and cheese eggs, but dill relish is wonderful, too. Chopped bacon is a wonderful topping, too.
- Beets – The beets don’t impart much flavor, but they do make the eggs colorful and festive. Feel free to use them to color any variety you decide to prepare.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Hard Boil Eggs
- Step 1: Bring a pot of water to a boil and carefully add the whole eggs and boil for 11 minutes.
- Step 2: Remove the eggs and place them in an ice bath.
- Step 3: Tap the eggs with a spoon and use your thumbs to peel the eggs.
- Step 4: Use a sharp knife to cut the egg in half, lengthwise.
🥚 How To Make Traditional Deviled Eggs
- Step 1: Mash the egg yolks in a bowl and then add the other ingredients.
- Step 2: Use the back of a fork to mash the ingredients until smooth.
- Step 3: Use a piping bag or a spoon to add the filling to the egg whites.
- Step 4: Garnish with smoked paprika and snipped chives.
🧀 How To Make Ham and Cheese Deviled Eggs
- Step 1: Mash the egg yolks in a bowl and then add the other ingredients.
- Step 2: Use the back of a fork to mash the ingredients until smooth.
- Step 3: Use a piping bag or a spoon to add the filling to the egg whites.
- Step 4: Garnish with additional pickle relish.
😋 How To Make Horseradish Beet Deviled Eggs
- Step 1: Peel and slice beets and boil for 20 minutes.
- Step 2: Mash the egg yolks in a bowl and then add the other ingredients.
- Step 3: Mash the egg yolks in a bowl and then add the other ingredients.
- Step 4: Use the back of a fork to mash the ingredients until smooth.
- Step 5: Use a piping bag or a spoon to add the filling to the egg whites.
- Step 6:
Garnish with fresh dill sprigs.
🙋🏽♂️ Frequently Asked Questions
Can Deviled Eggs be made in advance?
Yes. The eggs can be hard-boiled several days in advance (don’t peel them). They can be peeled several hours before serving. The eggs can also be assembled, covered, and refrigerated two to three hours before serving. Bring back to room temperature.
Are Deviled Eggs gluten-free?
Yes. This may not be the case if you vary the recipe with toppings. For instance, breadcrumbs are not gluten-free.
Is the horseradish flavor strong for the Horseradish Beet Deviled Eggs?
No, not at all. However, the flavor is distinct. If you don’t like horseradish, you probably won’t enjoy these eggs. But, if you do, they may become your all-time favorite deviled egg!
Other Awesome Appetizer Recipes
Ready to make three types of deviled eggs that will have everyone raving? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Stuffed Eggs – 3 Ways
This Stuffed Eggs – 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg-loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge!
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Servings: 10 people
Calories: 278kcal
Video
Ingredients
For the Traditional Deviled Eggs
- 6 hard-boiled eggs cooled, peeled and halved
- ¼ cup mayonnaise
- 1 tablespoon chives minced
- 1 tablespoon Dijon mustard
- ½ teaspoon white wine vinegar
- ½ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Paprika for dusting
- Chives snipped, for garnish
For the Ham and Cheese Deviled Eggs
- 6 hard-boiled eggs cooled, peeled and halved
- ¼ cup mayonnaise
- ¼ cup finely shredded cheddar cheese
- ¼ cup ham steak finely chopped (a food processor works well)
- 2 tablespoon pickle relish sweet or dill, plus more for garnish
- 1 tablespoon spicy brown mustard
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the Horseradish Beet Deviled Eggs
- 4 medium beets peeled and sliced
- 2 cups distilled white vinegar
- 1 tablespoon Kosher salt + another ¼ teaspoon for filling
- 6 hard-boiled eggs cooled and peeled (don’t halve them yet)
- ¼ cup mayonnaise
- 3 tablespoon prepared horseradish
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Fresh dill snipped, for garnish
Instructions
- For the Traditional Deviled Eggs
- Carefully remove the yolks from the eggs, leaving the whites intact.6 hard-boiled eggs
- Place the yolks in a medium bowl and mash with the back of a fork.
- Blend in the remaining ingredients.¼ cup mayonnaise, 1 tablespoon chives, 1 tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ½ teaspoon hot sauce, ½ teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
- Garnish with a dusting of paprika and snipped chives.Paprika, Chives
- For the Ham and Cheese Deviled Eggs
- Carefully remove the yolks from the eggs, leaving the whites intact.6 hard-boiled eggs
- Place the yolks in a medium bowl and mash with the back of a fork.
- Blend in the remaining ingredients.¼ cup mayonnaise, ¼ cup finely shredded cheddar cheese, ¼ cup ham steak, 2 tablespoon pickle relish, 1 tablespoon spicy brown mustard, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
- Garnish with drained relish.
- For the Horseradish Beet Deviled Eggs
- Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.4 medium beets, 2 cups distilled white vinegar, 1 tablespoon Kosher salt + another ¼ teaspoon for filling
- Let the liquid cool completely. Remove and reserve beets for another use.
- Transfer beet pickling juice to a large freezer bag set in a large bowl.
- Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.6 hard-boiled eggs
- Remove eggs from the liquid, blot dry with paper towels and halve them.
- Carefully remove the yolks from the eggs, leaving the whites intact.
- Place the yolks in a medium bowl and mash with the back of a fork.
- Blend in the remaining ingredients.¼ cup mayonnaise, 3 tablespoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
- Garnish with small sprigs of fresh dillFresh dill
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The eggs can be hard-boiled several days in advance of serving. (Keep refrigerated). The eggs can be prepared, covered, and refrigerated several hours before serving. Set out 1 hour before serving (to let them come to room temperature).
Nutrition
Calories: 278kcal | Carbohydrates: 3g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 345mg | Sodium: 570mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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Kristy Turner says
Made the horseradish stuffed eggs for Easter yesterday. Once again, EXCELLENCE!!!! The horseradish kicked it up to a whole new level! The presentation was impressive. Everyone was talking about them and I was a happy hostess. Thanks Kris and Wesley
krislongwell says
Awesome! I know…that horseradish isn’t for the faint of heart! But, we really love it. So glad they worked well for you and I bet they were beautiful!! Thanks, as always, for letting us know. xoxo Kris & Wesley.