Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.88 Kcal (117 kJ) | ||
| Calories from fat | 25.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 3% | |
| Sodium | 76mg | 3% | |
| Potassium | 15.04mg | 0% | |
| Total Carbs | 0.45g | 0% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 351.95 Kcal (1474 kJ) | ||
| Calories from fat | 321.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.7g | 4% | |
|---|---|---|---|
| Cholesterol | 105.09mg | 3% | |
| Sodium | 959.52mg | 3% | |
| Potassium | 189.85mg | 0% | |
| Total Carbs | 5.66g | 0% | |
| Sugars | 2.9g | 1% | |
| Dietary Fiber | 1.39g | 0% | |
| Protein | 4.33g | 1% | |
| Vitamin C | 22.7mg | 3% | |
| Iron | 1.4mg | 1% | |
| Calcium | 50.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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