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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.

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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.

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KateL April 22, 2008
Sweet Pickle and Horseradish Deviled Eggs