Horseradish Deviled Eggs
- 12 large hard-boiled eggs, shells removed
- 1/3 cup mayonnaise
- 2 T prepared horseradish
- 2 T. yellow mustard
- 2 T sweet pickle relish, minced
- salt and pepper to taste
- garnishes: paprika, minced green onion, parsley
Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.
No comments:
Post a Comment