Special Deviled Eggs


Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!

Original recipe makes 6 servings


6 eggs
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

  • PREP

    10 mins

  • COOK

    12 mins


    22 mins


  1. 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.
  2. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
  3. 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