Just when takers are relaxing into the comforting nostalgia of deviled eggs, a surprising zing of horseradish and ancho chili powder will wake the palate.

In the past year, I brought Deviled Eggs to two different potluck gatherings.  Like bright, beckoning eyes,  they stood out on the table surrounded by baked dips, layered Mexican creations, chips, pretzels and hummus plates.  Partygoers were excited and eager, the eggs disappeared fast.

There is something comforting and retro about deviled eggs.  Why aren’t they modern day cool?  Maybe the “cholesterol scare” of the 90’s set deviled eggs back just like the low-fat craze of the 80’s ousted many standbys and favorites.   In my book, as far as hors d’oeuvres are concerned, you can’t beat cocktail meatballs, pigs in a blanket and deviled eggs.

Though I love a simple, classic deviled egg, this version is a bit “dressed up” with relish and horseradish.  You can use the traditional sprinkle of paprika but I prefer the extra punch of ancho chili powder.  A little smokey chili aroma wafts up right before you pop these babies down the hatch.

Zippy Deviled Eggs

6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
ancho chili powder, for garnish

Make perfect hard boiled eggs.  Peel them, cut them in half gently and scoop the yolks into a bowl.  Add mayonnaise, onion, relish, horseradish, mustard and salt and pepper.  Mix together well with a fork or use an electric mixer for creamier filling.  Spoon the mixture back into the egg whites.  Use a piping bag if you want a fancier look.  Sprinkle with Ancho Chili powder.