HORSEY DEVILED EGGS

Steps:

• For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
• Over med-high heat, bring the water/eggs to a boil.
• As soon as the water begins to boil, turn the burner off.
• Let the pan of eggs sit on the burner for 15 minutes.
• Remove from heat and drain water.
• Cover the eggs with ice cubes.
• Add water until eggs are fully covered.
• Let pan sit in the sink until eggs are cold enough to handle and peel.
• Peel the eggs and rinse off with cold water.
• Cut each egg in half and place on a plate.
• Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
• Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
• Add the diced pickles and onions Mix well.
• With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
• If desired, sprinkle paprika on the eggs.
• Cover with plastic wrap.
• Refrigerate for at least one hour before serving to allow flavors to blend together.