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 10-12 min. Remove from hot water, cool, peel, and cut lengthwise.
Remove yolks from eggs. In medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish, and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt, and pepper. Chill until serving.
Originally Submitted
4/2/2010
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