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
Accompaniments
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.
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.
Makes 24 Eggs.
