12 large or extra-large hard-boiled eggs (see hard-boiling instructions below)
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish (squeeze the liquid out as much a s possible)
1 teaspoon creamy horseradish sauce
1/4 cup finely chopped celery
1/4 cup finely chopped sweet onion (squeeze the liquid out)
1/2 cup sliced pimento olives for topping
1/4 teaspoon black pepper
1/4 teaspoon salt optional
1/2 teaspoon paprika for dusting
Place a steamer insert into a pot and fill with water to just below the bottom of the steamer.Bring water to just-below-a-boil over medium heat,Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.Immediately transfer eggs to a bowl of ice water until cool enough to handle.Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes.Carefully remove the shell under a stream of cook water. To make the deviled egg filling:
Slice the 12 hard-boiled eggs in half, lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.Use a fork to mash egg yolks in the mixing bowl.Stir in mayonnaise , mustard, relish, horseradish sauce, celery, onion, salt, pepper, lemon zest salt and pepper. Taste and adjust seasonings, if necessary. Spoon or use a piping bag to return the egg yolk mixture to the sliced whites. (you can put the yolk mixture in a zip lock bag and snip off one of the corners to acts as a piping bag.)When filled, place 2 sliced olive pieces on top of each half. Dust lightly with paprika. Serve cold. https://serve.castfire.com/audio/7357181/7357181_2025-04-06-182821.64kmono.mp3
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