Here's 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. (Horseradish is a great addition to
egg salad too by the way!)
This is a unique recipe to make for company, and I am always
asked for the recipe when I do.
Ingredients
6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice
2 tablespoons sweet pickle relish (Bick's is nice)
1 - 2 teaspoons horseradish (more or less to your taste),
well drained
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Preparation
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 refridgerate for up to
one day before serving.
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