Horsey Deviled Eggs

READY IN: 2hrs




  • 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.