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a plate full of Romanian deviled eggs

Romanian Deviled Eggs Ovă Umplute

Romanian Deviled Eggs are delicious with the addition of a bit of horseradish.  We loved them!
Course Appetizer
Cuisine Romanian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 178kcal
Author Darlene at International Cuisine



  • 12 large eggs
  • 2 teaspoons horseradish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • ½ medium white onion minced finely
  • Salt and pepper to taste



  • Put the eggs is a pot of cold water
  • Bring to a boil then reduce to simmer for 20 minutes
  • Drain the water and run very cold water over the eggs for a few minutes
  • Peel the eggs and cut in half, lengthwise.
  • Pop out the yolks into a bowl, mash them with a fork.
  • Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
  • Add salt and pepper to taste
  • Fill each half of the egg white with the mixture
  • Garnish with parsley.
  • For a twist, you can add some chopped ham to the mixture for two types of eggs.


Calories: 178kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 330mg | Sodium: 186mg | Potassium: 134mg | Vitamin A: 475IU | Vitamin C: 1.1mg | Calcium: 51mg | Iron: 1.5mg