Sweet Pickle and Horseradish Deviled Eggs

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.

• Ready In: 31 mins
• Yields: 12 half eggs

Ingredients

• 6  hard-cooked eggs, peeled and cut lengthwise
• 3  tablespoons mayonnaise
• 1 1⁄2 tablespoons  finely chopped onions (Vidalia is nice)
• 2  tablespoons  sweet pickle relish
• 1 -2  teaspoon horseradish, well drained (more or less to your taste)
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon ground black pepper
•  paprika (to garnish)

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.