Grown-Up Deviled Eggs

Deviled eggs on a white plate

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Simple deviled eggs with a grown-up kick made with whole grain mustard, a dab of horseradish and toppings galore.


  • 12 large eggs
  • 6 tablespoons mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • Paprika, freshly cracked black pepper and/or chopped fresh chives, for garnish


  1. Bring a large pot of water to a boil. Use a slotted spoon to gently drop the eggs into the pot, one at a time. Place a lid on the pot, reduce to a simmer and cook 12 minutes.
  2. Remove from the heat, drain and place eggs in a bowl of ice water for 15 minutes. Peel the eggs and cut them in half. Remove the egg yolks and place them in a medium bowl. Line the egg white halves on a platter.
  3. To the bowl with the egg yolks, add the mayonnaise, mustard, horseradish, salt and black pepper. Use a hand mixer, potato masher or back of a fork to mash the mixture until creamy. Taste and adjust the seasoning, if necessary.
  4. Transfer the egg yolk mixture to a piping bag or sealable plastic bag with a slit cut in the corner. Pipe the yolk mixture into the egg white halves.
  5. Garnish each egg with paprika, freshly cracked black pepper and chopped chives. Refrigerate and serve.


Substitution Tip: Use Dijon or yellow mustard instead of whole grain.