Stuffed Deviled Eggs

• 12 eggs, hard boiled, and peeled
• 2 tablespoons mayonnaise
• 1 tablespoon horseradish
• 1 teaspoon sweet pickle relish
• 1 teaspoon Italian parsley, chopped fine
• 14 teaspoon kosher salt
• 14 teaspoon dry mustard

1. TO HARD BOIL EGGS:.
2. Place eggs in a single layer in a lidded pan.
3. Fill the pan with cold water to just cover the eggs.
4. Bring to a full boil over high heat, covered.
5. As soon as the water begins to full boil, immediately turn the heat down to low to let simmer.
6. Allow to barely simmer for exactly 18 minutes.
7. Pour off the hot water.
8. Run cold water and or ice over the eggs to quickly cool them.
9. TO MAKE DEVILED EGGS:.
10. Cut eggs in half lengthwise.
11. Gently remove yolk sections into a bowl.
12. Mash all yolk sections together with a fork.
13. Stir in remaining ingredients with yolk mixture until smooth.
14. Fill empty egg whites.
15. The filling will make a little mound in the egg white.
16. Garnish optional, and refrigerate.

eggs, mayonnaise, horseradish, sweet pickle, italian parsley, kosher salt, mustard

Taken from www.food.com/recipe/stuffed-deviled-eggs-510364 (may not work)