In the words of The Big Bang Theory's Penny...'Holy crap on a cracker!'. That's what I was thinking when I ate my first one. They were so good. So, so, so, so good.
In all seriousness, this is how I will be making my deviled eggs from now on. They were amazing. On Friday's my Mom and sister usually come over for dinner. I was making Turkey Goulash for my sister (I'll post it in the near future...both recipes came from the same blog), but I made these as an appetizer. They were gone in a matter of minutes. I think my Mom wolfed down 3 before she even set down her purse.
I made only a couple small changes to the original recipe, which you can see by clicking the link under the recipe title below. The original used Greek yogurt which I despise, so I switched that to sour cream. Also she used pickle juice, but I changed it to relish. I've always added relish to my deviled eggs because I like the sweetness it adds, so I did the same with these.
I will definitely be making these again. Holidays, get-together's, random Tuesday's...whatever. I actually have a Halloween spider deviled egg recipe coming up (next week I'm doing 'Halloween Week'...can't wait), and I'm using this recipe as the base for it.
Chelsea, thank you so much for the Turkey Goulash recipe, because it led me to this and a ton of other yummy recipes from her blog (Bev Cooks)! Can't wait to try some of her other stuff!
'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.