Sweet Pickle and Horseradish Deviled Eggs
Elevate your appetizer game with these Sweet Pickle and Horseradish Deviled Eggs, a bold twist on the classic crowd-pleaser. The creamy egg yolks are blended with tangy sweet pickle relish, zesty prepared horseradish, and a touch of yellow mustard, creating a flavorful filling that’s anything but ordinary. A sprinkle of paprika adds a smoky garnish, while fresh parsley offers a burst of vibrant color. Perfect for parties, holiday gatherings, or potlucks, this quick and easy recipe comes together in just 25 minutes and delivers 6 servings of irresistible bites. Serve these deviled eggs chilled to let the flavors meld beautifully—your guests won’t be able to resist their savory, tangy, and slightly spicy kick!
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 2 teaspoons Sweet pickle relish
- 1 teaspoon Prepared horseradish
- 1 teaspoon Yellow mustard
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh parsley
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This helps with peeling the shells more easily.
Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a medium mixing bowl. Set the egg whites aside on a serving platter.
Mash the yolks with a fork until they are crumbly and smooth. Add the mayonnaise, sweet pickle relish, prepared horseradish, and yellow mustard. Mix until the filling is creamy and well combined.
Season the yolk mixture with salt, black pepper, and paprika. Taste and adjust seasoning if necessary.
Using a spoon or a piping bag fitted with a round or star tip, fill the cavities of each egg white half with the yolk mixture.
Sprinkle the filled eggs with a pinch of paprika for garnish. Optionally, top with a small amount of chopped fresh parsley for a pop of color and flavor.
Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy your Sweet Pickle and Horseradish Deviled Eggs!
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
