Horseradish Deviled Eggs with Tomato Jam

Introduction

These horseradish deviled eggs offer a bold twist on a classic, with the sharp heat of horseradish mustard balanced by the sweet and tangy tomato jam. You’ll love how the creamy filling and vibrant jam create a perfect bite-sized appetizer that’s sure to impress at any gathering.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 24

Ingredients

• 12 hard boiled eggs
• 2 tablespoons horseradish mustard*
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1/2 cup olive oil based mayonnaise
• Tomato Jam
• Snipped chives

Instructions

1. If your eggs are not already hard boiled, prepare them by placing them in a single layer in a saucepan, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel the eggs and slice them in half lengthwise.
2. Carefully remove the yolks from the egg whites and place the yolks in a medium bowl. Arrange the egg white halves on a serving platter.
3. Mash the egg yolks with a fork until fine. Add the horseradish mustard, vinegar, salt, and mayonnaise. Mix until smooth and creamy.
4. Spoon or pipe the yolk mixture into the egg white halves, filling each one generously.
5. Top each deviled egg with a small dollop of tomato jam and a sprinkle of snipped chives. Serve immediately or chill until ready to serve.

Variations

• Mix the snipped chives into the yolk filling for a more integrated flavor and subtle onion note.
• Use a piping bag with a star tip for an elegant presentation, or a zip-top bag with a corner snipped off for easy filling.
• Create a marbled effect by gently swirling a tiny amount of tomato jam into the filling before piping.
• For a rustic look, skip piping and spoon the filling casually, then garnish with longer chive pieces.

Tips for Success

• For easy peeling, use eggs that are at least a week old and shock them in an ice bath immediately after boiling.
• Adjust the horseradish mustard to taste—start with the given amount and add more if you prefer a stronger kick.
• Ensure the yolk mixture is smooth but avoid overmixing, as the mayonnaise can become greasy.
• Chill the assembled deviled eggs for at least 30 minutes before serving to allow the flavors to meld and firm up the filling.

Storage & Reheating

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best served cold and should not be reheated. If possible, add the tomato jam and chives just before serving to maintain their texture and freshness.

FAQ

1. Can I use regular mustard instead of horseradish mustard?

Yes, but you’ll lose the distinctive horseradish flavor. If using regular mustard, note that the recipe will taste different, and consider adding prepared horseradish if desired (though this modifies the recipe).

1. How do I make hard-boiled eggs that peel easily?

Start with older eggs, boil as directed, and immediately transfer to an ice bath. The rapid cooling helps contract the egg inside the shell, making peeling simpler.

1. Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and store it separately from the egg whites in the refrigerator for up to a day. Assemble and garnish just before serving to prevent sogginess.

1. What is tomato jam, and can I substitute it?

Tomato jam is a sweet and tangy condiment made from cooked tomatoes, sugar, and spices. If you don’t have it, a small slice of fresh tomato or a dot of sweet chili sauce can work in a pinch, but it will alter the intended flavor profile.

1. How long do horseradish deviled eggs last?

When stored properly in the refrigerator, they are best consumed within 2 days. The filling may release moisture over time, so for optimal texture, enjoy them fresh.

1. Can I freeze deviled eggs?