Ingredients for Horsey Deviled Eggs
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How to Make Horsey Deviled Eggs
- 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
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
4g
Carbs
0g
