Deviled Eggs with Horseradish and Black Pepper
Classic deviled eggs with a zesty twist of horseradish and black pepper, garnished with fresh parsley. This elegant appetizer combines creamy egg yolks with mayonnaise, pickle juice, and bold seasonings for a flavorful bite.
Ingredients
- •1 dozen large eggs
- •6 tablespoons mayonnaise
- •3 tablespoons prepared horseradish
- •2 tablespoons sweet pickle juice
- •1 teaspoon black pepper
- •¼ teaspoon salt
- •24 pieces parsley leaves
Cooking Instructions
- 1.
Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
40 min
- 2.
Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley.
20 min
