Deviled Eggs with Horseradish and Dill
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!
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.
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.
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?
- Buffalo Blue Cheese Deviled Eggs
- Sour Cream and Bacon Deviled Eggs
- Guacamole Deviled Eggs
- Kimchi Deviled Eggs
- Deviled Egg Salad
Deviled Eggs with Horseradish and Dill Recipe
- 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
1 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.)
2 Prepare the 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.
3 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.
4 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.
5 Garnish and serve: Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.