- 12 eggs
- 4 tablespoons mayonnaise
- 5-6 tablespoons Silver Spring® Cream Style Horseradish
- 2 teaspoons sweet pickle relish
- Salt & Pepper
Place 12 eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 13 minutes.
After 13 minutes, remove eggs and place into a bowl with ice water to shock and stop cooking. After 2-3 minutes, remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate platter. To yolks - add mayo, horseradish, relish and salt and pepper, to taste, and mix together with a hand mixer until creamy and smooth.
Using a resealable plastic bag, spoon the mixture into the bag, and cut one small piece off of the bottom of one corner. Pipe the yolk mixture back into each egg white, enough to fill yolk holes completely. You could also spoon into egg whites. Refrigerate and serve cold.
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Recipe courtesy Silver Spring Foods