Indi's Devilishly Good Eggs!

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“Deviled eggs are really at the top of my food chain - I mean, they are quite tasty! Among my various cravings, these spicy eggs are a great snack and will keep in the fridge for a while! I usually sprinkle a little cayenne or Old Bay instead of paprika, but then again, I'm a fan of the heat! Some ingredients are very much optional to taste, but I really like the combo!”
2hrs 25mins
24 eggs

Ingredients Nutrition

  • 12 large eggs
  • 6 tablespoons mayonnaise, to taste
  • 3 tablespoons prepared horseradish, to taste (try HOT!)
  • 2 tablespoons dill pickle relish, to taste
  • 1 teaspoon black pepper
  • 14 teaspoon salt
  • 1 teaspoon cayenne (optional)
  • 1 teaspoon Dijon mustard (optional)


  1. Boil eggs. (I use the Julia Child method!) Peel.
  2. Split in half and plate, cover and chill while making filling. Put the yolks in a mixing bowl.
  3. Combine remaining ingredients in the yolk bowl (you can use a food processor, but mine is called a "fork" -- ) Mix well, until creamy consistency.
  4. Either cover and refrigerate, or place in ziploc baggie and refrigerate for about 2 hours (until thoroughly chilled!).
  5. Spoon filling into eggs, or if you want to get fancy :) snip a hole in the corner of your baggie, and pipe into eggs. Serve chilled!

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