Deviled Eggs Sweet Pickle And Horseradish Recipe 465 Best Recipes

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DEVILED EGGS, SWEET PICKLE AND HORSERADISH RECIPE - (4.6/5)

2023-01-31



Deviled Eggs, Sweet Pickle and Horseradish Recipe - (4.6/5) image

Provided by Lilylace

Number Of Ingredients 9

Ingredients:

  • ~~ Filling:
  • 12 EGGS
  • Scooped out EGG YOLK
  • 6 T. MAYONNAISE or Salad Dressing
  • 4 T. SWEET PICKLE Relish
  • 3-4 tsp. HORSERADISH (more or less to your taste), well drained
  • 2 tsp. Honey Dijon MUSTARD
  • 1/4 tsp. SALT (optional)
  • 1/2 tsp. Ground BLACK Pepper

Steps:

  • Hard boil the eggs. Peel and lay in a single layer on a paper towel in a covered plastic container....Refrigerate over night to firm up and dry out. Cut EGGS in half lengthwise, pop out the yolks and mash yolk with a fork. ADD the next six ingredients to the mashed egg yolks and mix thoroughly. Fill the empty egg white shells with the mixture. Garnish with PAPRIKA. After assembling cover lightly with plastic wrap and refrigerate for up to 2 hours before serving.

SWEET PICKLE AND HORSERADISH DEVILED EGGS

Jan 14, 2012



Sweet Pickle and Horseradish Deviled Eggs image

A recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick.

Provided by tonyp063

Categories     Summer

Time 31m

Yield 12 half eggs

Number Of Ingredients 9

Ingredients:

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons finely chopped onions (Vidalia is nice)
  • 2 tablespoons sweet pickle relish
  • 1 -2 teaspoon horseradish, well drained (more or less to your taste)
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • paprika (to garnish)

Steps:

  • Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  • Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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