Deviled Eggs
Ingredients:
| 12 | hard-boiled eggs, peeled |
| ¼ | cup mayo |
| 1 | tablespoon butter, softened |
| 1 | tablespoon horseradish |
| 2 | teaspoons yellow mustard |
| 2 | teaspoons dijon mustard |
| 1 | teaspoon sugar |
| 1 | teaspoon sweet gherkin juice |
| ⅛ | teaspoon salt |
| ⅛ | teaspoon pepper |
| dash hot sauce | |
Garnish Options:
| paprika | |
| crispy bacon, chopped | |
| sweet gherkin | |
Slice eggs in half\kern3pt lengthwise. Remove yolks and transfer to a mixing bowl. Mash yolks well. Blend in all ingredients until smooth. Spoon or pipe yolk mixture into egg halves.
Sprinkle paprika decoratively over top. Optionally top with bacon and a thin, cross-wise slice of sweet gherkin.
Keep chilled until ready to serve.