Deviled Eggs with Horseradish and Sweet Pickle

You'd think these deviled eggs were magic because they disappear so fast!



Category: Appetizers



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

  1. Peel your hard-boiled eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add the mayonnaise, horseradish, pickle juice, pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. If desired, add more horseradish.
  5. 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.
  6. Garnish with chopped sweet pickles.