Horseradish Deviled Eggs
Big, bold tangy flavors are plentiful in these yummy Horseradish Deviled Eggs! The perfect appetizer for your next get together.
- 8 large eggs, hard boiled
- 2 tablespoons sour cream
- 4 teaspoons cream horseradish
- 3 teaspoons sweet relish
- 1 teaspoons Dijon mustard
- Pinch of salt
- Pinch of pepper
- 2 teaspoons fresh dill
Adapted from navywifecook.com
Peel and slice hard boiled eggs in half.
Carefully squeeze the yolks into a small food processor. Add the sour cream, horseradish, relish, mustard, dill, and the salt and pepper. Chop until creamy.
Transfer the mixture to a small zip-lock bag. Cut a tiny hole in the corner, and squeeze the filling into each egg half.
Garnish with fresh dill.
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