Making deviled eggs with relish gives them a sweet and tangy flavor that’s fairly typical of Southern-style deviled eggs. But add a little horseradish, too, and you’ve got deviled eggs with a special kick to them. To keep from adding too much moisture to the filling, drain extra liquid from the relish and horseradish before mixing them in.
- 6 eggs
- ¼ 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
Step 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.
Step 2. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
Step 3. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.