Deviled Eggs with Horseradish and Dill Recipe

Name: Deviled Eggs with Horseradish and Dill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; 1/2 teaspoon sweet paprika; 2 sprigs dill, stems removed

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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 — Coco Morante

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 Dill — Coco Morante

Deviled Eggs for Easter or Passover — Coco Morante

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 — Coco Morante

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

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 12 servings

Yield 24 deviled eggs

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For the deviled eggs:

12 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

For the garnish:

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

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.)
Peel, slice, and remove the yolks from 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.

Coco Morante
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.

Coco Morante

Coco Morante
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.

Coco Morante
Garnish and serve:

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

Coco Morante

Nutrition Facts (per serving)
114	Calories
9g	Fat
1g	Carbs
6g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	114
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	11%
Cholesterol 189mg	63%
Sodium 157mg	7%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 6g
Vitamin C 0mg	2%
Calcium 30mg	2%
Iron 1mg	5%
Potassium 77mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.