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Sweet Pickle and Horseradish Deviled Eggs

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.

(Sorry I haven't taken the picture yet!)

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

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 refrigerate for up to one day before serving.