Horsey Deviled Eggs

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon horseradish sauce
• 1 teaspoon pickle juice
• 1 tablespoon diced hamburger dill pickle
• 1 tablespoon diced green onion
• paprika (optional)

Recipe

• 1 for best results cook the eggs as follows: place the eggs in a saucepan and cover with cold water.
• 2 over med-high heat, bring the water/eggs to a boil.
• 3 as soon as the water begins to boil, turn the burner off.
• 4 let the pan of eggs sit on the burner for 15 minutes.
• 5 remove from heat and drain water.
• 6 cover the eggs with ice cubes.
• 7 add water until eggs are fully covered.
• 8 let pan sit in the sink until eggs are cold enough to handle and peel.
• 9 peel the eggs and rinse off with cold water.
• 10 cut each egg in half and place on a plate.
• 11 remove the yolks and put them into a small bowl mash the egg yolks with a fork.
• 12 add the mayonnaise, horseradish sauce and pickle juice mix well with a spoon or fork.
• 13 add the diced pickles and onions mix well.
• 14 with a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg .
• 15 if desired, sprinkle paprika on the eggs.
• 16 cover with plastic wrap.
• 17 refrigerate for at least one hour before serving to allow flavors to blend together.