Indi's Devilishly Good Eggs!
- Ready In:
- 2hrs 25mins
- Ingredients:
- 8
- Yields:
-
24 eggs
- Serves:
- 18-20
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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Reviews
RECIPE SUBMITTED BY
For now, I am a student in Boston, not quite trying to make ends meet, but certainly trying my luck in the kitchen now that I have one all to my very own! I loooooove spicy food and have nostalgia for many foods that I can't quite put my finger on or track down! I think being a chef is my second calling (writing being my first!)