Divine Eggs
Easy to make yummy, bitesized morsels of creamy goodness. An old favorite that's extra creamy with an unexpected zip. A real crowd pleaser!
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish sauce
- ½ tsp salt
- ½ tsp pepper
- Paprika, to garnish
Instructions
- Place eggs in a sauce pan and add enough water to completely cover eggs.
- Place pan on the stove, cover and bring water to a boil over high heat.
- Once water comes to a boil, turn off heat and allow eggs to sit in the saucepan, covered, for 10 minutes.
- Use a large spoon and place eggs in a bowl of ice water.
- Allow eggs to cool in the ice water for 10 minutes.
- Peel eggs and cut them in half.
- Gently remove yolks and place them in a mixing bowl. Set egg whites aside.
- Add mayo, sour cream, Dijon mustard, horseradish sauce, salt and pepper.
- Use a fork, potato masher, or pastry cutter to combine all the ingredients until you have a smooth paste.
- Spoon egg yolk filling into reserved egg white halves.
- Top each with a sprinkle of paprika.
- Cover loosely with plastic wrap and refrigerate until ready to serve.