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Deviled Eggs

From Stones River Market

<p>Here is a variation of an old time favorite found through Pinterest.</p>
Source: A kitchen Muse ( (Entered by John Erdmann)
Serves: Serves 15

24 hard boiled eggs (I cook extra for extra yolks for the filling)
1/2 cup light mayonaise
1 Tbsp dijon mustard
1 Tbsp horseradish (or wasabi paste is a good variation)
1 tsp white wine vinegar
1/4 tsp salt (optional)
1/8 tsp ground white pepper

Step by Step Instructions
  1. Cut eggs in half and place yolks in a food processor with other ingredients.
  2. Adjust to taste.
  3. Pipe yolk mixture into egg halves or use a spoon to fill.
  4. Garnish with your favorite garnish: parsley, chives, olives, cilantro, sun dried tomatoes or paprika.