Serves: 6
Total Calories: 89
Put eggs in medium saucepan and cover with cold water. Bring to a boil. Remove from heat and let stand, covered, 10 minutes. Drain. Peel shells from eggs while holding them under cold running water. Cut eggs in half lengthwise. Remove yolks and mix with mayonnaise, horseradish, vinegar, mustard, dill relish, salt, pepper, and sugar. Use mixture to fill egg whites. Garnish with a dab of your favorite salsa and top with a slice of jalapeño on each.
Note: These are hot! The faint-hearted might want to start with one teaspoon horseradish, then add more to taste.
This "Devil" Eggs recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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