Horseradish Deviled Eggs – a Potluck Favorite

a bowl of eggs

Remember the 80s? I do.

Potluck parties were a big thing, and my standard go-to was spinach quiche. Except for the time when I forgot to wash the spinach and we ended up crunching our way through a couple slices and calling it a day. I’ve continued to make quiches although it’s usually when I’m making a dozen for the café at our church’s Christmas Fair.

quiches ready to eat
Tomato bacon, brussel sprout and mushroom, ham and artichoke. They’re all good.

Barbershoppers love to party!

As my life changed and I started singing a lot, I started to attend massive barbershop parties that involved singing till all hours of the night (and wee hours of the morning) which again included bringing a dish. But picture a house jammed tight with singers, drinking, mingling, and moving from room to room. Those events called for appetizers, or anything easy to eat while standing. Some times I’d call it a day by just bringing candy or nuts.

people at a party
Not my party, but you get the idea.

Lesbian Potlucks – It’s a thing.

Then life changed and I started to attend the traditional “lesbian potluck.” Those were usually either book group gatherings or a singles brunch. Everyone was busy trying to impress with their most notable dish. I hosted many and usually used it as an opportunity to create and share new recipes. Chicken with peaches, frozen whiskey sours, short rib stew, pistachio baklava… it was fun. My rule, as host, was I provide the midday meal. But if partying and chatting moved into dinner time, it was the guests’ job to order delivery!

Hoping the world can open it’s door to potlucks one day soon!

But now we’re in today’s world. There are no real potlucks… so I’m thinking about life when getting together with friends was something we could do whenever we wanted. And the last party I went to, I brought horseradish deviled eggs. Spicy and filling.

While not everyone likes deviled eggs, for those who do, this is a must-try!

Ingredients for deviled eggs:

  • 1 dozen hard-boiled eggs (yes that means you’ll have 24 servings and believe me, you’ll be glad you did!)
  • ½ cup mayonnaise (I use Hellman’s Light Mayonnaise)
  • 3 – 4 TB Bookbinder’s Sassy Creamy Horseradish sauce
  • 1 tsp dried dill
  • Salt and Pepper (to taste)
  • Smoked paprika
  • 24 pickled jalapeno slices
  • Fresh dill

Instructions for deviled eggs

  1. Cut eggs in half lengthwise and remove yolks (placing them in a small mixing bowl)
  2. Mash the yolks well
  3. Add mayonnaise, horseradish sauce, dill, salt, and pepper; mix well.
  4. Spoon the filling into the egg halves
  5. Sprinkle each egg with smoked paprika and decorate with a jalapeno slice and a tiny bit of fresh dill
  6. Refrigerate

I’ve made these for a variety of groups, and other than people who just plain don’t like horseradish, everyone has enjoyed them. I never end up taking any eggs home. They’re usually the first to disappear.

Other recipes you might like

Like spicy? check out my recipe for sweet and spicy jalapeno pickled carrots!

Quick and easy dip – basil chard sunflower pesto. Serve with raw veggies or crackers.