Zesty Deviled Eggs
Preparation Time: 15 min
Cooking Time: 15 min
Serves 8
INGREDIENTS
- 8 large eggs
- 2 tbsp. Greek plain yogurt
- 4 tsp. Reese Horseradish
- 4 tsp. dill pickle juice
- 1 tsp. Dijon mustard
- 2 tsp. fresh dill
- Paprika and fresh parsley for garnish
- Salt and pepper, to taste
DESCRIPTION
They say deviled eggs can be dated back to Roman times, and we understand why. These little delights are the perfect snack or appetizer. The horseradish adds a twist with a little zing!
DIRECTIONS
1. In large pot, boil enough water to fully cover all 8 eggs.
2. Once water is boiling, cook uncovered for 11 minutes.
3. Let sit in cold water for 5 minutes.
4. Peel eggs and cut into halves.
5. In a small food processor, add the yolks of all 8 eggs, yogurt, horseradish, pickle juice, mustard, dill, salt and pepper.
6. Process until thick and creamy.
7. In a small plastic sandwich bag, cut a small hole in the corner.
8. Add filling into bag and pipe egg mixture into the egg halves.
9. Garnish with fresh parsley and paprika, to taste.
2. Once water is boiling, cook uncovered for 11 minutes.
3. Let sit in cold water for 5 minutes.
4. Peel eggs and cut into halves.
5. In a small food processor, add the yolks of all 8 eggs, yogurt, horseradish, pickle juice, mustard, dill, salt and pepper.
6. Process until thick and creamy.
7. In a small plastic sandwich bag, cut a small hole in the corner.
8. Add filling into bag and pipe egg mixture into the egg halves.
9. Garnish with fresh parsley and paprika, to taste.