Horseradish-Celery Deviled Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ordinary deviled eggs can't compare to this version. Sun-dried tomatoes, horseradish and hot pepper sauce infuse each bite with incredible taste.Cathy Justus, Taylor, Michigan Ingredients:
6 hard-cooked eggs |
1/4 cup mayonnaise |
2 tablespoons finely chopped celery, divided |
4-1/2 teaspoons finely chopped oil-packed sun-dried tomatoes |
1 tablespoon prepared horseradish |
1 teaspoon worcestershire sauce |
1/2 teaspoon celery seed |
1/2 teaspoon dijon mustard |
1/2 teaspoon hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon coarsely ground pepper |
Directions:
1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, 1 tablespoon celery, tomatoes, horseradish, Worcestershire sauce, celery seed, mustard, pepper sauce, salt and pepper; mix well.
2. Stuff or pipe into egg whites. Sprinkle with remaining celery. Refrigerate until serving. Yield: 1 dozen.
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