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Deviled Eggs with Horseradish

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Deviled Eggs with Horseradish

 6 Eggs
 3 tbsp Mayonnaise
 1 tbsp Horseradish
 1 tbsp Relish, sweet
 ½ tsp Dijon Mustard
 ½ tsp White Vinegar
  tsp Salt and Pepper
 Radish slices and parsley for garnish
1

Hard boil the eggs. Fill a medium saucepan with a steamer with water. Cover and bring to a boil. Add eggs and steam for 12 min. Add eggs to ice water and let cool, about 10 min.

2

Crack egg shells and carefully peel. Rinse off with cold water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

3

Mash the yolks into a fine crumble using a fork then add the mayonnaise, horseradish, relish, dijon mustard, vinegar, salt, and pepper, and mix until smooth. Spoon egg filling into a piping bag with large tip and evenly squeeze about a tablespoon into each egg white. Top with sliced radish and fresh parsley.

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