Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.
Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205
And here’s what I did:
6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste
Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂
Tag: horseradish
Horseradish Cream
Since I have been craving horseradish, I finally bought some. We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world). So, I looked around the web for some recipes and couldn’t figure out which one to try. I pretty much just made it up as I went along and am very happy with the result.
This is the brand (and style) I bought. Looking at the prepared creams, I saw that every single one had corn syrup in it.
UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)! If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.
And here’s what I came up with. It is amazing how flexible this is, depending on your tastes. I just added a bit of this and that until I was happy. Now, I have more than enough to satisfy my craving!
Horseradish Cream
- 4 Tablespoons prepared Horseradish
- 1/2 cup (4 ounces) Sour Cream
- 3 to 4 Tablespoons Mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Prepared Mustard
- 1/4 to 1/2 teaspoon Black Pepper
- 1 teaspoon Splenda (or other sweetener)
Mix it up and let it sit. How long? I let it sit for about an hour while we were finishing the tri tip and letting it rest. All these amounts are approximate.
I started with just sour cream and it was too bland. Added a pit of mayonnaise and it got better. Then just kept adding a bit of this and that until I loved the flavor. I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end. I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover. I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.