Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!
Original recipe makes 6 servings
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
- Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
- With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
Calories: 151 kcal
Carbohydrates: 4 g
Cholesterol: 215 mg
Fat: 12.4 g
Fiber: 0.3 g
Protein: 6.6 g
Sodium: 220 mg