Horsey Deviled Eggs
photo by breezermom
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
12 egg halves
ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon horseradish sauce
- 1 teaspoon pickle juice
- 1 tablespoon diced hamburger dill pickle
- 1 tablespoon diced green onion
- paprika (optional)
directions
- 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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Reviews
-
I made these for a July 4th cookout. I love horseradish sauce and wanted to give these deviled eggs a try. I doubled the recipe and used dill pickle relish in place of the diced hamburger dill pickles. These turned out GREAT! There were two other deviled egg dishes at the cookout and this one was the only one that was completely eaten. Made for ZWT4 Family Picks.
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Tweaks
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I made these for a July 4th cookout. I love horseradish sauce and wanted to give these deviled eggs a try. I doubled the recipe and used dill pickle relish in place of the diced hamburger dill pickles. These turned out GREAT! There were two other deviled egg dishes at the cookout and this one was the only one that was completely eaten. Made for ZWT4 Family Picks.
RECIPE SUBMITTED BY
AuntWoofieWoof
The Great Northwest, Wa
I just love to cook. I love to experiment with different recipes and love to get new ones. I love to share my recipes and love to have others taste things I make. I baked a lot while I was living at home...in high school.
I have babysat for over 33 years for different people I have cooked meals for them when it was needed. At one time, I babysat 2 children in my apartment and cooked dinner for them, their mom and their grandmother. I loved it. I took care of them for a couple of years.
The name AuntWoofieWoof has a very special meaning. I babysat for a family with 3 children in their home several years ago. One day the youngest boy came up to me and said "Aunt Woofie Woof......." and proceeded to say what he had to say. He called me that name for 2 days. When I asked him where he got the name from, his reply was "It was on a Dr Suess tape my momma got me at the Library". :lol: I thought it was so cute that I decided to use it on the internet. I babysat for that family for 8 years!!
That little boy is now in middle school. I still see him and his family every now and then. His mom and I keep in touch over the phone. I usually spend Thanksgiving Day with them. It is fun watching the kids grow into fine young adults. The oldest daughter, is in her early 20's, is working and has her own place. She is a beautiful young lady.
I am a Substitute Playground Supervisor and a Crossing Guard at an Elementary School. I love both jobs.
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