Deviled Eggs – Horseradish and Sweet Pickle Filling

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Deviled Eggs – Horseradish and Sweet Pickle Filling


  • 1 dozen Oakdell hard-boiled eggs
  • 6 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 3 tablespoons prepared horseradish
  • 2 tablespoons sweet pickle juice from jar of sweet pickles
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • Chopped sweet pickles


  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add the mayonnaise, horseradish, pickle juice, pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. If desired, add more horseradish.
  5. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  6. Garnish with chopped sweet pickles.
By | 2016-03-29T18:47:29+00:00 March 28th, 2016|Recipes|0 Comments

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