Deviled Eggs with Horseradish and Black Pepper

我更年轻的时候使用梅奥,plain old yellow mustard. a hint of salt and plenty of black pepper. with a splash of sweet pickle juice from homemade sweet pickles. (Grandma's recipe for 14 day sweet pickles was a staple in all our houses since everybody still canned) Always sprinkled each egg with paprika and topped the egg with a little piece of pickle or sliced black olive. Sort of the way my mother, grandmothers and aunts made them when I was growing up. Now I often make eggs at remote locations, for crowds of a hundred or more and my recipe involves mixing 6 dozen or more egg yolks at a time, mostly done by sight and taste, using in proportion, 2/3 sour cream to 1/3 mayo, a lot of prepared wasabi sauce from a squeeze bottle, a tiny pinch of sea salt and lots of black pepper, and a bit of good old yellow mustard to add more zing. Plain paprika is now smoked paprika and each egg gets a topping of capers to add the saltiness not mixed into the yolks. I wouldn't use sweet pickle juice with horseradish or wasabi, but have used tangy dill pickle juice. I've watched dozens of eggs disappear in minutes, no matter what ingredient I ran short of. The only complaint is when they run out...

• peachypitts

• Yakima, WA

• 8/11/2014

The pickle juice is a mistake: the mixture was delicious before I added it but way too sweet after. Chopped sweet pickles might be okay. I added quite a bit more horseradish, a spoonful of Dijon mustard and some grated shallot, and it balanced it out. The pepper is important too, for our tastes anyway. With these adjustments these are really good deviled eggs.

• Anonymous

• Oakland, CA

• 12/29/2011

Just served this at a Holiday party. A hit. Gone before everything else AND everyone is asking for the recipe. I didn't put as much black pepper as was called for, but other than that, I followed the recipe to a tea. Yummy!

• podchef

• New York, NY

• 12/20/2011

I didn't use the juice but the actual relish. A bit runny so next time I would cut back on the mayo (i use sour cream tho, not a huge mayo fan) -- perhaps only 4 tbls. Horseradish is key. I would prolly just grate it fresh into it. I added the mustard and a tsp of apple cider vinegar to stabilize the dairy and also give a tang. It balanced out the sweet relish and rounded out the spice from the 'radish.

• ordinarybosie

• LA

• 4/24/2011

I made as the recipe called for first- but I ended up adding 1 tsp country dijon mustard as suggested by reviewers. Don't use poor quality prepared horseradish-- splurge for the good stuff. I used a cheapo kind and then discovered I had some good stuff in my fridge and added it, the cheap stuff was bland and overly sour. Next time I might actually grate fresh horseradish instead, I bet it would make a huge difference.

• natashanese

• 8/20/2010

Nice subtle twist on classic deviled eggs. Made these with the eggs my son dyed and with ingredients that my mother-in-law had readily available. She didn't have fresh parsley but I added a couple of thin slices of sweet gerkin pickle to the top of each for a little color and sweet crunch. Also, just mashed the mixture with a fork and cut down on the pickle juice so the mix was just a little on the soft side. I'll definately make these again next Easter if not sooner!

• aweber73

• Baltimore, MD

• 4/4/2010

I used relish instead of juice, but they still ended up runny. I'm going to try them again this weekend and use fresh dill and no relish or juice. Overall the taste was really good.

• rravignan

• Colorado

• 4/24/2009

I used Olive Oil mayo (no discernible diff and a little healhier), added about 1/2 tsp Colman's hot mustard powder, used sweet relish juice (or sweet gherkin juice would be fine) and just a wee pinch of garlic powder. Sprinkled w/mild paprika rather than the parsley. It's absolutely worth buying the 12-pack of already hard-boiled eggs for this recipe (I also do a version of egg salad using the "devil" ingredients but also adding a little pickle relish and not just juice, a touch of white vinegar, less horseradish, finely chopped celery...)

• KatBow

• Falls Church, VA

• 12/29/2008

The horseradish makes a WORLD of difference. To those who had the recipe come out runny: I would not recommend using a food processor. Use those biceps! Egg yolk falls apart easily and giving the mixture a bit (not huge chunks) of texture is not a bad thing, especially when it is paired with the slickness of a boiled egg white. I did a variation on this recipe with by substituting the pickle juice for sweet relish, adding mustard powder to taste, and replacing half the mayo with horseradish mayo (a.k.a creamy mayo). It turned out really well. I don't expect to take any of these home with me after tomorrow's holiday party...

• SoftSculptor

• Richmond, VA

• 12/11/2008

These were fine but no different than regular deviled eggs...just a dash of horseradish, which I definitely recommend.

• butcept

• Raleigh, NC

• 9/27/2008

I used sweet relish rather than just the juice, as other reviewers have suggested. On balance, I think the flavor of horseradish just isn't suitable for deviled eggs. Worth a try, but I won't make again.

• Anonymous

• Washington, DC

• 9/21/2008

I know it's a basic recipe, but we all need those. Sometimes simple is best. I enjoyed the flavor of the horseradish...just a little bit diff't without taking away from being a basic deviled egg.

• Anonymous

• Sterling, VA

• 7/12/2008

I added 4 sweet pickles + the pickle juice plus 2 tablespoons capers. Just spooned into eggs - much simpler. Delicious.

• Anonymous

• Green oaks

• 7/10/2008

Best Deviled Eggs Ever! I used 2 tsp pickle juice instead of 2T and omitted the parsley (really, they weren't on the serving platter long enough to take the time to make them pretty).

• Anonymous

• San Diego, CA

• 6/30/2008

I thought this was pretty good but not as good as the recipe with tarragon and capers. I used gherkin juice as in one of the reviews. I think the parsley can be skipped - didn't add much.

• Anonymous

• Washington

• 1/21/2008