Recipes

Deviled Eggs with Horseradish and Black Pepper

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Deviled Eggs with Horseradish and Black Pepper

Deviled Eggs with Horseradish and Black Pepper

amanda

Equipment

  • Egg Perfection! Digital Egg Timer - Precision timing to ensure perfectly boiled eggs.

  • KitchenAid Artisan Stand Mixer

  • Pro-Style 6 Quart Stock Pot with Lid - Ideal for large batches of boiled eggs.

  • Anthony's Classic Egg Scrambler - For finely mashing hard-boiled eggs and preparing the filling.

  • OXO Good Grips Silicone Slotted Spoon with Magnetic Strip - Great for serving deviled eggs without disturbing their presentation.

  • SpatulaSet 3-Piece Precision Sided Spatulas Set

  • Dashwoods Deluxe Devil's Advocate Egg Cups with Serving Spoon - For individual portioning and presentation.

  • KitchenAid Artisan Stand Mixer

  • Cuisinart Electric Hand Mixer Set- Useful for mixing the filling ingredients smoothly.

  • Meal Chef 2-Piece Egg Frying & Boiling Pot Set

Ingredients

  • 1 dozen large eggs

  • 6 tablespoons mayonnaise

  • 3 tablespoons (or more) prepared horseradish

  • 2 tablespoons sweet pickle juice from jar of sweet pickles

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 24 fresh parsley leaves

Instructions

1

Instruction 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.
2

Instruction 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.
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