AUNT BETTY'S FAMOUS HORSEY EGGS

AUNT BETTY'S FAMOUS HORSEY EGGS
http://auntbettyskitchen1.blogspot.com/

These deviled eggs are a must at any of our family functions.  They are spicy, but not too much and I never have any left, no matter how many I make.  If you are not taking to a large gathering, obviously you can cut the egg count down and adjust seasonings to your taste. I swear on the Alamo these are the best ever. ~~Aunt Betty

INGREDIENTS:
18 count carton of large eggs
1 jar of Kraft horseradish sauce
French's mustard
Miracle Whip
salt & pepper

DIRECTIONS:
In large kettle, put in eggs and water. Heavily salt the water.  Bring to full rolling boil. Boil 5 minutes. Turn heat off, and cover pot.  Let sit 15 minutes.

Drain eggs and run under cold tap water. Peel eggs. Shells should slip right off.

Halve the eggs, and drop yolks into your food processor.  Dump in all of the horseradish sauce, or as much as you can get out of the thing, a medium squirt of mustard, a big dollop of Miracle Whip, salt and pepper.  (I like white pepper in this).

Pulse until mixture is smooth.  Spoon into freezer zip bag.  get the air out and seal.  Squish the egg mixture to the bottom.  snip a smallish opening in the corner.  Lay out your egg whites. Sprinkle lightly with salt.  Pipe the egg mixture into the eggs. Sprinkle with paprika and serve.