Indi's Devilishly Good Eggs!
Ready In: 2 hrs 25 mins
Serves: 18-20
Yields: 24 eggs
Ingredients
- 12 large eggs
- 6 tablespoons mayonnaise, to taste
- 3 tablespoons prepared horseradish, to taste (try HOT!)
- 2 tablespoons dill pickle relish, to taste
- 1 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 teaspoon cayenne (optional)
- 1 teaspoon Dijon mustard (optional)
Directions
- Boil eggs. (I use the Julia Child method!) Peel.
- Split in half and plate, cover and chill while making filling. Put the yolks in a mixing bowl.
- Combine remaining ingredients in the yolk bowl (you can use a food processor, but mine is called a "fork" -- ) Mix well, until creamy consistency.
- Either cover and refrigerate, or place in ziploc baggie and refrigerate for about 2 hours (until thoroughly chilled!).
- Spoon filling into eggs, or if you want to get fancy :) snip a hole in the corner of your baggie, and pipe into eggs. Serve chilled!
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