Horseradish Deviled Eggs

Name: Horseradish Deviled Eggs
Ingredients: 6 eggs; Splash vinegar; 3 tablespoons mayonnaise; 1/8 teaspoon Worcestershire sauce; 2 tablespoons red onion, minced; 1 teaspoon dry mustard; 1 tablespoon dill pickle, minced; 2 teaspoons fresh parsley, finely chopped; 1/4 teaspoon salt; 2 tablespoons white horseradish; Old Bay seasoning; 6 pimento-stuffed olives, sliced in half lengthwise

12 ingredients

2 steps

Ingredients

6 eggs
Splash vinegar
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
2 tablespoons red onion, minced
1 teaspoon dry mustard
1 tablespoon dill pickle, minced
2 teaspoons fresh parsley, finely chopped
1/4 teaspoon salt
2 tablespoons white horseradish
Old Bay seasoning
6 pimento-stuffed olives, sliced in half lengthwise

Directions

1

Hard boil the eggs in water and a bit of vinegar (about 8-10 minutes after water boils). Run under cold water for about 5 minutes, then peel. Slice the eggs in half lengthwise and remove the yolks. Mash the yolks and add mayonnaise and Worcestershire sauce. Stir in onion, mustard, pickle, parsley, salt, and horseradish.
2

Arrange the cooked egg whites on a platter, or egg plate if available. Scoop a generous portion of the yolk mixture into each white, and sprinkle with Old Bay seasoning. Place an olive half on top of each egg. Best if served cold.