Deviled Eggs with Horseradish and Black Pepper

Name: Deviled Eggs with Horseradish and Black Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon freshly ground black pepper; 12 large eggs; 24 fresh parsley leaves; 3 Tbsps (or more) prepared horseradish; 6 Tbsps mayonnaise; 0 teaspoons salt; 2 Tbsps sweet pickle juice from jar of sweet pickles

The recipe Deviled Eggs with Horseradish and Black Pepper is ready in roughly 45 minutes and is definitely a spectacular gluten free, dairy free, fodmap friendly, and whole 30 option for lovers of American food. One serving contains 57 calories, 3g of protein, and 5g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of horseradish, eggs, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people really liked this hor d'oeuvre.

Instructions

Place eggs in large saucepan.

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Egg

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Sauce Pan

Add enough cold water to cover by 1 inch. Cover pan; bring to boil.

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Water

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Frying Pan

Remove pan from heat and let stand covered for 10 minutes.

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Frying Pan

Drain.

Let eggs stand in cold water until cold, about 30 minutes.

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Water

Egg

Peel eggs; halve lengthwise.

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Egg

Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth.

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Egg Whites

Egg Yolk

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.

Ingredients you will need

Pickle Juice