Deviled Eggs, Sweet Pickle and Horseradish
From a magazine
- ~~ Filling:
- 12 EGGS
- Scooped out EGG YOLK
- 6 T. MAYONNAISE or Salad Dressing
- 4 T. SWEET PICKLE Relish
- 3-4 tsp. HORSERADISH (more or less to your taste), well drained
- 2 tsp. Honey Dijon MUSTARD
- 1/4 tsp. SALT (optional)
- 1/2 tsp. Ground BLACK Pepper
Hard boil the eggs. Peel and lay in a single layer on a paper towel in a covered plastic container....Refrigerate over night to firm up and dry out.
Cut EGGS in half lengthwise, pop out the yolks and mash yolk with a fork.
ADD the next six ingredients to the mashed egg yolks and mix thoroughly.
Fill the empty egg white shells with the mixture.
Garnish with PAPRIKA.
After assembling cover lightly with plastic wrap and refrigerate for up to 2 hours before serving.