The first time I had deviled eggs were at this year Thanksgiving's gathering. My friend made some and they were delicious. Here's a recipe with a lovely blend of sweet and spicy. They are easy to make and wont take too much of your time in the kitchen. Hubby prefer the ones with the sweet pickle relish which adds a bit of sweet crunch and I had to agree. I do not have the deviled eggs tray so I just served them on my grape plate. :))
6 hard-cooked eggs, peeled and cut lengthwise
3 tbsp Light Mayonnaise or Salad Dressing
1½ tbsp finely chopped onion
2 tbsp sweet pickle relish
1 tbsp prepared horseradish
1 tsp Dijon mustard
1/8 tsp salt
¼ tsp ground black pepper
Paprika for garnish
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.