Recipe by Sara
"Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!"
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finely chopped onion
sweet pickle relish
paprika, for garnish
salt and pepper to taste
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.
This recipe has great potential but has some problems as written, namely that there's just too much of everything for the itty-bitty amount of egg yolks! As I began to mix this up it quickly became apparent that the egg yolks would not just be overpowered by the sweet pickle relish, they would drown in it. I cut it back to barely half the amount called for. I can only imagine that the full amount would have been sickening sweet. I found it necessary to cut back on the horseradish, onion and mustard as well, again to about half the amount called for. The directed amount of mayonnaise was just right. Ultimately these were fantastic, and even after significantly reducing the amount of relish the sweetness was noticeable, but at least pleasantly so. Had I strictly adhered to the recipe I have a feeling these would have been tossed. Any flavor of the eggs themselves would have been totally obliterated by that of pickle relish, horseradish, mustard and onion. We really enjoyed these, but I'm afraid only because I did NOT follow the recipe.
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!
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!
I am giving this recipe five stars because it is a VERY GOOD recipe that MOST ANYONE would at "least" LIKE. My own recipe seems to still be a favorite in my house so perhaps I'll post that one some day. THIS IS A VERY GOOD RECIPE. Once making it, there are changes anyone could make to suit their individual taste. However, that said, I think this is a "CAN'T GO WRONG TO PLEASE A CROWD" basic start recipe! Thanks!!!
Wow! Amazing! and even better with green onions(finely chopped) as a sustitute for the regular onion.
I went to a family event of my fiance's, and his mother asked me to make deviled eggs. They were such a huge hit that for every family event since, one of the uncles has called to make sure that I'm coming and that I'm bringing the deviled eggs. They are wonderful!
I made some substitutions based on personal preference and what I had on hand - I used less mayo and added about 1/3 cup of creamy horseradish spread. I also used 1/2 of a large garlic dill pickle, chopped very finely, instead of the sweet relish, and I added about 1/4 cup of Dijonnaise because I like a more mustardy flavor. It was REALLY good. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Special Deviled Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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