Tuesday, October 9, 2012

Horseradish Deviled Eggs

'Horseradish Deviled Eggs'
Source: Bev Cooks


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


1. Peel and slice hard boiled eggs in half.

2. 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.

3. Transfer the mixture to a small zip-lock bag. Cut a tiny hole in the corner, and squeeze the filling into each egg half.

4. Garnish with fresh dill.


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