Horsey Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Steps:

• Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
• Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
• In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
• Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.

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.