Deviled Eggs
Ingredients:
| 12 | hard-boiled eggs, peeled |
| ¼ | cup mayo |
| 2 | tablespoons sweet pickle relish |
| 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 lengthwise. Remove yolks and transfer to a mixing bowl. Mash yolks well. Blend in all ingredients until creamy. Adjust seasonings to taste. 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.