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Special Deviled Eggs

Special Deviled Eggs

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Sara

Sara

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TXSZSHRIMP
228

TXSZSHRIMP

5/6/2005

This is the ultimate recipe! Quit searching! For filling the eggs, snip the corner of a sandwich baggie. Fill with yolk mixture and gently squeeze onto egg white.

MOLLE888
135

MOLLE888

5/24/2006

These are so good. I love the classic deviled egg recipe and make them all the time. Then I came across this recipe. My boyfriend and I LOVE horseradish and it melds perfectly in this recipe. I will never make deviled eggs any other way. The only reccommendation I have after making these a few times is to drain your relish and horseradish very well before mixing it with the egg yolk. It can make a runny, but still delicious deviled egg otherwise. Also, I don't use the salt and pepper... the eggs have a ton of flavor with out them. Thank you, Sara!

Chouli
80

Chouli

4/9/2007

The best deviled eggs! I made this for our Easter festivities and all 36 were gobbled up. The night before, I combined all the non-egg ingredients so the flavors would really pop! I used green onions for a more subtle onion flavor. On top, I garnished with tiny radish wedges and paprika. Served on a tray with fresh parsley, everyone oohed and ahhed about how professional they looked. It is an easy recipe to do if you use a sandwich bag as a pastry bag. Well done!

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