This dish has been around as long as anyone can remember. It’s such a classic appetizer for almost every holiday, cocktail party, and potluck dinner that it’s imperative every cook has at least one recipe. This is actually my mother’s recipe. It tastes the classic, but has her own updated spin. (Spoiler alert: honey mustard!) However, if you’re feeling more adventurous, crazy kids everywhere are adding spices like chipotle or curry, and topping them with the likes of pulled pork and smoked trout… Food is fun.
12 eggs
1/2 cup Miracle Whip
2 Tbsp Mayonnaise
1 Tbsp Honey mustard
2 tsp Horseradish sauce
1/2 tsp Season salt
1/8 tsp ground Pepper
Paprika for topping (optional)
Parsley for topping (optional)
Place eggs in a sauce pan and fill with enough water to cover eggs by an inch. Bring to a boil. Remove the pan from the heat and let stand for 10 minutes. Gently drain and replace with cold tap water (more than once if necessary) until eggs are cool enough to handle. Peel, rinse and pat eggs dry with a paper towel. If time permits, seal eggs in an air tight ziplock baggy and refrigerate until cold, overnight if possible.
Slice the eggs in half, lengthwise. Gently remove the yolks with a small spoon and place in bowl, setting whites aside for now. Mash egg yolks with a fork until crumbly. Add Miracle Whip, mayonnaise, honey mustard, horseradish sauce, season salt, and ground pepper. Mix until creamy. If it seems to dry add more of the condiments you like a teaspoon at a time. (If it’s too wet boil some more eggs. Ha ha ha.)
With a small spoon carefully fill the egg whites with yolk mixture, garnish with optional toppings and place on serving dish. Eggs can be refrigerated until serving (within 24 hours). They can be stored after the party for several days, but they might not look as pretty.
Other optional toppings include chives, sliced olives, pimentos and bacon bits.
I meant to comment earlier, but there is always something 😉 The recipe sounds great. I really love the horseradish in it!
I hear ya! 🙂 Thanks for coming back to it! They really are tasty little bites!
I confess I’m not a fan of deviled eggs, but I’ve been thinking I should learn how to make them since my husband LOVES them. 🙂 If I do, I’ll give this recipe a go!
I’ll admit, they have been around my whole life but it wasn’t until recently that I appreciated them. I love egg salad, I don’t know what my hang up was:)
That is so interesting that they are coming back and adding all of this stuff to them! These do look yummy Sadie! Thanks for sharing your mom’s recipe!
Thanks Lynn:) I’m all for creativity, sometimes it’s just hard to switch it up when I’m making something and I like the way it is already!
yes I agreee, I like basic and tried and true! This sounds lovely and I think I will add this for thanksgiving!
🙂 Please let me know if you do! It’s nice that they can easily be made a day ahead.
That is just what I need! The day before!! Thanks Sadie, I totally trust your recipes! I need to pin it now!
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Love the addition of Horseradish sauce! great recipe Sadie:) All of us love our mum’s recipes now, don’t we ?
Thanks Freda:) Yes we do!
These sound wonderful, Sadie — would love to try the addition of horseradish! I didn’t know they were gone, either! Lol. We love them! 🙂
The love of horseradish was passed down from my parents… so naturally we all fit it in when possible;)
Love horseradish!
You know what’s good! 😉