Deviled Eggs with Horseradish and Sweet Pickle
You'd think these deviled eggs were magic because they disappear so fast!
Prep
Cook
| Category: | Appetizers |
| Seasons | |
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Ingredients
Ingredients
| 1 dozen Oakdell Omega-3 Brown Eggs, hard-boiled |
| 6 tablespoons mayonnaise, can substitute plain Greek yogurt |
| 3 tablespoons prepared horseradish |
| 2 tablespoons sweet pickle juice from jar of sweet pickles |
| 1 teaspoon freshly ground black pepper |
| 1/4 teaspoon salt |
| 1/4 cup chopped sweet pickles |
Deviled Eggs with Horseradish and Sweet Pickle Directions
- Peel your hard-boiled eggs and cut in half lengthwise.
- Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
- Add the mayonnaise, horseradish, pickle juice, pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
- If desired, add more horseradish.
- 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.
- Garnish with chopped sweet pickles.
