The Best Deviled Eggs

This is my mother’s recipe, and everyone always says they are the best deviled eggs they have ever had. They are savory and get a spicy kick of flavor from a special ingredient!

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Welcome to the Virtual Book Club—Culinary Version.

I join three bloggers during the fourth week of each month to share our interpretation of a different book.

On Thursday, we share a home-decor related post and follow

on Saturday with a culinary post, both inspired by the month’s book.

Inspiration from the book, The Help

This month, our virtual book club read The Help by Kathryn Stockett. The book is set in Jackson, MS, in 1963 and focuses on a group of wealthy housewives from prominent white families and the black women who serve as their maids. My decor post featured a 1960s-themed tablescape set for a fundraiser. You can read more about that and see my photos here.

A fundraiser was the scene of one of the chapters in the book. Another chapter took place during a meeting of the bridge club that the wealthy women held monthly. Both events may have had deviled eggs on the menu. They are specifically mentioned in the bridge club scene when it is made clear that the domineering leader of the bridge club, Hilly, does not like paprika on her eggs. My recipe suggests paprika as a garnish, but you can certainly leave it off if someone objects!

Deviled eggs on a deviled egg plate surrounded by ivy and white roses

The best deviled eggs!

My mother makes the best deviled eggs. Everyone who has ever had them says so! She makes them whenever she hosts an event and they are the first item on the buffet to go. I have not found another recipe that includes her secret ingredient–horseradish!

Deviled eggs on a deviled egg dish surrounded by ivy and serving dishes
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5 from 2 votes

The Best Deviled Eggs

These deviled eggs are savory and have a spicy kick from a special ingredient–horseradish
Prep Time 30 minutes
Servings 6


  • 6 large eggs hard-boiled
  • 1/4 cup mayonnaise
  • 2 tablespoon horseradish drained
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • paprika for garnish


  • Place eggs in a large saucepan and bring to a boil. Turn down heat and simmer for 10 minutes.
  • Place eggs in cold water and cover with ice for 10 minutes.
  • Carefully peel eggs, slice them in half lengthwise, and separate yolks. Set egg white halves aside.
  • In an electric mixer, blend egg yolks, mayonnaise, horseradish, mustard and salt.
  • Spoon egg yolk mixture into egg white halves.
  • Garnish with paprika.
  • Refrigerate until serving.

The Virtual Book Club

My virtual book club friends have posted recipes inspired by the book. Please visit their blogs to see what they have cooked up!

Cindy of Reinvented Delaware is taking a break to be on Grandma duty!
Crystal of Sweet Valley Acres was inspired to make Crisco fried chicken.
Lynn of Living Large in a Small House shares her ladies’ lunch chicken salad recipe.

Hi! I’m Erin. As life evolves, so does a home. Join me as I share DIY projects to update, renovate, decorate and improve my home to complement my empty-nest lifestyle.

2 Responses

  1. 5 stars
    Erin you will not believe this but I have never tried a deviled egg and I really like eggs – isn’t that crazy? Your recipe looks fantastic. Thanks for sharing your mom’s recipe!

  2. 5 stars
    I am a huge fan of deviled eggs. The problem is that I could eat the whole plate :). I have never heard of using horseradish and I love it so it’s definitely going into my deviled eggs the next time I make them.

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