Deviled Eggs
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Deviled eggs never tasted so good! Although a very popular appetizer, deviled eggs are also perfect for picnics, tailgating parties, and luncheons.
INGREDIENTS
6 hard-boiled eggs
1 tablespoon plus 2 teaspoons horseradish sauce
2 tablespoons pickle relish, well-drained
1 teaspoon prepared mustard
1/4 teaspoon Morton's Nature's Seasoning
1/4 teaspoon dried basil, or to taste, crushedSlice eggs in half lengthwise. Gently remove the cooked yolks and place in a bowl. Add horseradish sauce, pickle relish, mustard, seasonings and basil. Stir with fork to mix well.
Fill egg white hollows with egg yolk mixture, rounding into a slight mound.
Lightly sprinkle with paprika.
VARIATIONS
Substitute mayonnaise for the horseradish sauce.
To make fuller eggs, grate 1/2 egg white into yolk mixture. This will make 11 deviled egg halves.