Horsey Eggs Food

HORSEY DEVILED EGGS

Steps:

• For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
• Over med-high heat, bring the water/eggs to a boil.
• As soon as the water begins to boil, turn the burner off.
• Let the pan of eggs sit on the burner for 15 minutes.
• Remove from heat and drain water.
• Cover the eggs with ice cubes.
• Add water until eggs are fully covered.
• Let pan sit in the sink until eggs are cold enough to handle and peel.
• Peel the eggs and rinse off with cold water.
• Cut each egg in half and place on a plate.
• Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
• Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
• Add the diced pickles and onions Mix well.
• With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
• If desired, sprinkle paprika on the eggs.
• Cover with plastic wrap.
• Refrigerate for at least one hour before serving to allow flavors to blend together.

HOLIDAY HORSERADISH DEVILED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
• Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

HORSERADISH DEVILED EGGS

Steps:

• Gather the ingredients.
• Peel and cut the eggs in half lengthwise, then scoop out the yolks into a medium bowl. Arrange the whites, cut-side up, on a serving platter.
• Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce until the mixture is almost smooth. Season with salt and pepper to taste. If the mixture seems dry, add a touch more mayo.
• Using a spoon or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.
• Sprinkle the tops with paprika and chives, if using. Chill well before serving.

BACON AND HORSERADISH DEVILED EGGS

Steps:

• Cut the eggs in half lengthwise.
• Scoop out the yolks and put them into a bowl.
• Mash the eggs together with the mayonnaise, horseradish cream and the onion flakes.
• Crumble the bacon into the bowl and stir through the egg mixture.
• Put the egg yolk mixture back into the eggs and sprinkle each with a bit of dried parsley to garnish.

PICKLED EGGS WITH CELERY AND HORSERADISH

Steps:

• Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
• To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
• The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.

DEVILED EGGS WITH HORSERADISH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

RUSSIAN EGGS WITH HORSERADISH SAUCE

Steps:

• Cut eggs in halves and place on a platter.
• Blend the rest of ingredients together and pour over the eggs.
• Chill for about 30 minutes before serving.