Passover Seder Deviled Eggs

The most popular dish at my Passover Seder last year were these Passover seder-inspired deviled eggs! They have a beautiful magenta color from being marinated in pickled beets, and the filling has a bit of a punch from the horseradish, maror!

These deviled eggs are inspired by foods at the passover seder. We add horseradish, maror, to the filling. I garnish with celery leaf, karpas, for a nice color contrast. There is often a hardboiled egg, beitzah, on the Passover plate, which of course is the key ingredient of a deviled egg!

Jump to:

• Ingredients
• Instructions for Passover Seder Deviled Eggs
• Substitutions and Variations
• Storing Passover Seder Deviled Eggs
• Other Passover Recipes:
• Passover Seder Deviled Eggs

Ingredients

• Hard boiled eggs – A staple at any seder table, eggs symbolize renewal and springtime, making them a perfect canvas for these flavorful bites.
• Pickled beets – These vibrant, tangy beets not only add stunning color but also evoke the sweet-and-sour balance found in many Ashkenazi dishes.
• Mayonnaise – Classic and creamy, mayo brings everything together into a smooth, luscious filling.
• Horseradish – A fiery nod to maror, the bitter herb on the seder plate, horseradish adds heat and tradition in every bite.
• Mustard – This pantry staple gives the filling a subtle kick and depth of flavor.
• Lemon juice – A splash of acidity lifts the richness and keeps the filling fresh and bright.
• Kosher salt – Essential for seasoning, kosher salt is coarse enough to enhance flavor without overpowering.
• Pepper – Just a pinch adds gentle warmth and rounds out the flavor profile.
• Parsley or celery leaves for garnish – These fresh greens offer a pop of color and a symbolic nod to the karpas on the seder plate.

See recipe card for quantities.

Instructions for Passover Seder Deviled Eggs

1. Place the hard boiled eggs in a large jar or container, then pour in the pickled beets along with their vibrant juice. If the liquid doesn’t fully cover the eggs, top it off with a little water until submerged. Cover and refrigerate overnight, or for at least 12 hours, to let the eggs take on their beautiful magenta hue.
2. Once the eggs are fully pickled, remove them from the jar and gently slice them in half lengthwise. Carefully pop out the yolks and transfer them to a bowl. Add the mayonnaise, mustard, kosher salt, lemon juice, and horseradish, then mash and mix until smooth and creamy. For an extra silky texture, you can press the mixture through a fine mesh sieve. Taste and adjust the horseradish to your liking—this is your moment for a little heat!
3. Spoon or pipe the yolk filling back into the jewel-toned egg whites. Garnish with parsley or celery leaves for a fresh, springy finish. Serve chilled and enjoy this playful, Passover-inspired twist on a classic appetizer.

Substitutions and Variations

• Marinate – marinading the deviled eggs is optional, but it does provide that gorgeous pink outside!
• Garnish – feel free to garnish with other Passover seder ingredients like a broken piece of matzah, either instead of or alongside the celery leaf.
• Spicy – add more horseradish for a spicier kick!

Storing Passover Seder Deviled Eggs

Make Ahead:

If you want to make this recipe ahead, you can make the filling the day before. Store the filling in an airtight ziplock bag, and pipe when ready to serve (or as close to serving as possible).

Storing After:

Store any undated deviled eggs in the fridge for up to three days, in an airtight container.

Other Passover Recipes:

• Moroccan-Inspired Jewish Braised Brisket
• Orange Date Coconut Macaroons
• Pistachio Rose Matzo Bark
• Green Shakshuka