Thankfully, I have amazing recipes like this one from my family to fall back on when I just need something traditional and delicious to add to my holiday menu!
There isn't anything 'crazy' or 'special' about this recipe, but if you ask me (and thank you for asking), I think these are pretty perfect and will definitely be on our Easter table. Enjoy!
makes 8 halves
4 large eggs
2 tbsp fat free mayonnaise
1-2 tbsp horseradish sauce
1-2 tsp sweet pickle relish, to taste
salt & pepper to taste
parsley, for garnish
Add four eggs to a saucepan and cover with water. Bring the water to a boil, then reduce water to medium and cook eggs for 2 minutes. Turn the water off and let cool for 10 minutes (there are quicker ways but this always produces the perfect hard-boiled egg for me).
Rinse the eggs with cool water for 2 minutes, then remove the shells (tap the egg on a hard surface then peel off the shells being careful not to 'dig into' or remove the white). Rinse the eggs off again to remove any remaining pieces of shell. Cut the eggs in half and scoop out the yolks into a small bowl. Add the mayo, horseradish, relish salt and pepper. Mix well to combine and taste. Adjust seasonings as needed (add more horseradish if you like it spicy).
Now you need to fill your eggs. You can either spoon it directly into the egg with a teaspoon. Or you can fill a sandwich bag with the yolk mixture, cut off the tip of the bag and 'pipe' the yolk mixture back into the egg (helps with presentation). Then sprinkle the eggs with parsley. Enjoy!