Horsey Deviled Eggs
Source of Recipe
Unknown
Recipe Introduction
These deviled eggs have horseradish sauce in them, hence the name. Horseradish sauce gives them a little bit of a zip. They are different than "plain" deviled eggs. Since the added pickle juice has salt in it, I did not add salt to this recipe. You can if you want to. Season according to taste. Prep time is approximate and includes refrigeration time. Cook time is for the time it takes to prepare the eggs for deviling and is approximate. Sometimes the cook time is hard to estimate when it goes through different stages, such as boiling and cooling. This recipe can be prepared ahead of time to get a better taste.
List of Ingredients
Horsey Deviled Eggs
6 large eggs
2 tablespoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon pickle juice
1 tablespoon diced hamburger dill pickles
1 tablespoon diced green onion
paprika (optional)
Recipe
For best results cook the eggs as follows:
Place the eggs in a saucepan and cover with cold water.
Over med-high heat, bring the water/eggs to a boil.
As soon as the water begins to boil, turn the burner off.
Let the pan of eggs sit on the burner for 15 minutes.
Remove from heat and drain water.
Cover the eggs with ice cubes.
Add water until eggs are fully covered.
Let pan sit in the sink until eggs are cold enough to handle and peel.
Peel the eggs and rinse off with cold water.
Cut each egg in half and place on a plate.
Remove the yolks and put them into a small bowl.
Mash the egg yolks with a fork.
Add the mayonnaise, horseradish sauce and pickle juice
Mix well with a spoon or fork.
Add the diced pickles and onions Mix well.
With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
If desired, sprinkle paprika on the eggs.
Cover with plastic wrap.
Refrigerate for at least one hour before serving to allow flavors to blend together.
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