donderdag 21 november 2013

Horseradish Deviled Eggs (Kopie)


What it took for 16:

* 8 large eggs, hard boiled
* 2 Tbs. Greek plain yogurt
* 4 tsp cream horseradish
* 4 tsp pickle juice
* 1 tsp Dijon mustard
* 1 small pinch coarse salt
* 1 small pinch freshly ground pepper
* 2 tsp fresh dill

Once your eggs are hard boiled (we do 11 minutes in uncovered boiling water, then in an ice bath for 5 minutes), peel and slice them in half.

Carefully squeeze the yolks into a small food processor. Add the yogurt, horseradish, pickle juice, mustard, dill, and the salt and pepper. Blitz blitz blitz until nice and creamy. Taste it. Are you dancing? Yeah.

Transfer the mixture to a small sealable plastic bag. Cut a teeny hole in the corner, and squeeze the filling into each egg half.

Garnish with more fresh dill and see how little it takes for like, ALL of them to disappear.

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