Ingredients
12 Jumbo eggs
1 cup Horseradish Sauce
1/2 tsp dried mustard
1 tbls paprika
1 tbls parsley
Preparation
Take the eggs and poke a safety pin hole in the end. It helps with peeling when boiled. Boil eggs so they are hard boiled, move them around in the pan so they have the yolks more in the middle of the egg when done. Put the eggs in the refrigerator for 1 hour to cool. Peel eggs Split eggs the long way with a sharp knife and put the yolks in a separate bowl. Egg ends can be placed on a tray. Mash the egg yolks until the lumps are gone. Mix 1 cup horseradish sauce and 1/2 tsp dried mustard with the yolks and mix well. Using a spoon, scoop out the yolk mixture and put it into the center of each egg. Sprinkle paprika and parsley on top of the eggs and you are done!
