Sweet Pickle and Horseradish Deviled Eggs

Total Time
31mins
Prep 10 mins
Cook 21 mins

A recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick.

Ingredients Nutrition

Directions

  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  2. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Most Helpful

Mmmm, these are so good! I made these for a potluck and there were a ton of other kinds of deviled eggs brought, but when I got through the line, I got the last one of these!! I thought there was a bit too much relish, and may cut that by half next time. I tasted the mixture when I made it, but when I served them the following day, the flavor was so much better. I really recommend making these the day before to let the flavors blend. Thanks for posting.

Kristy D. January 14, 2012

5 Stars, this man knows his seasonings! I shall make this for adults for now on: the 2 tsp of horseradish gave a pleasant kick, not a knock-you-over kick, yet children may not be able to handle it. Made perfect hard-boiled eggs the easy way: covered eggs with 1" of water, brought to a boil, and removed, tightly covered to let sit for 15 minutes, then gave a cold water bath until cooled down. Tony, I'm keeping an eye out for your recipes! Made for PAC Spring 2008.

KateL April 22, 2008