Best Deviled Eggs are far from the bland versions you often find at some parties and family gatherings. These deviled eggs are full of flavor and texture, bringing raves from everyone who tries them. The secret is in the horseradish sauce, so don’t skip it. It’s not overwhelming but gives this age-old popular appetizer a special zing that you can’t seem to put your finger on.
Do take a few extra minutes to add a little garnish so they look as impressive as they taste. Great for low-carb diets.
Best Deviled Eggs Recipe
6 large eggs (See Notes)
2 Tablespoons minced sweet onion
2 teaspoons sweet pickle relish, minced
2 Tablespoons mayonnaise (or more to taste)
2 teaspoons creamed horseradish sauce (found in deli section)
2 teaspoons yellow mustard
Salt to taste
Garnishes: paprika, olives, chives, parsley, and/or pimento
Place the eggs in a pot and cover with cold tap water. Place over medium heat and bring to a slow boil, just barely bubbling. Let simmer for 5 minutes, then remove from the heat. Let the eggs rest in the hot water for 15-20 minutes, until the water cools. Drain and cover with cold water, and add a few ice cubes. When the eggs have cooled to the touch, gently tap the shells on a hard surface, peel, and rinse.
Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside. Mash the egg yolks until crumbly. Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste. Mix until well-combined.
Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento. Chill before serving.
Yield: 4 to 6 servings
• I find older eggs much easier to peel than fresh eggs when hard-boiled. As eggs age, air evaporates through the shell which causes the inner membrane to shrink away from the shell. If at all possible, I recomment buying eggs for this recipe at least a week in advance.
Best Deviled Eggs Recipe Photo ©2021 Peggy Filippone