Special Deviled Eggs

Recipe View Gently place the eggs in a medium saucepan and cover with cold water. (1 minute)

Recipe View Bring the water to a rolling boil over high heat, then immediately remove the saucepan from the heat. Cover the pot tightly and let the eggs stand in the hot water for 10 to 12 minutes. (12 minutes)

Recipe View After 10-12 minutes, carefully transfer the eggs to an ice bath to stop the cooking process. This also helps with easy peeling. Let them cool completely. (15 minutes)

Recipe View Once cooled, gently peel the eggs, slice them lengthwise, and carefully remove the yolks. Place the egg white halves on a serving platter. (5 minutes)

Recipe View In a medium bowl, combine the egg yolks, mayonnaise, sweet pickle relish, red onion, horseradish, and Dijon mustard. Mash the yolks with a fork until smooth, then mix all ingredients together until well combined and creamy. Season with salt and pepper to taste. (7 minutes)

Recipe View Using a spoon or a pastry bag fitted with a decorative tip, carefully fill each egg white half with the yolk mixture. (10 minutes)

Recipe View Garnish the deviled eggs with a sprinkle of paprika. (2 minutes)

Recipe View Chill the prepared deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)