Special Deviled Eggs Recipe - Allrecipes.com
Special Deviled Eggs Recipe
  • READY IN 22 mins

Special Deviled Eggs

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    12 mins
  • READY IN

    22 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 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.

 
Most Helpful Critical Review
Nov 22, 2010

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.

 
May 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!

 
Apr 09, 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!

 
Sep 30, 2007

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!!!

 
Nov 26, 2005

Wow! Amazing! and even better with green onions(finely chopped) as a sustitute for the regular onion.

 
Apr 26, 2007

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!

 
Apr 08, 2007

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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