Deviled Eggs With Horseradish And Black Pepper

• 1 dozen large eggs
• 6 tablespoons mayonnaise
• 3 tablespoons (or more) prepared horseradish
• 2 tablespoons sweet pickle juice from jar of sweet pickles
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 24 fresh parsley leaves

1. 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.
2. 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
3. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley.

eggs, mayonnaise, horseradish, sweet pickle juice, freshly ground black pepper, salt, parsley

Taken from www.epicurious.com/recipes/food/views/deviled-eggs-with-horseradish-and-black-pepper-238763 (may not work)