Horseradish and Black Sesame Deviled Eggs

So this past week I have been blessed with the opportunity to experience the possibility of something that is outside of the realms of normal average daily life. This thing that I am dealing with is scary and exciting, and on top of everything, I am not allowed to talk about it with most people. Pretty much, if you don’t live within 1oo feet of me, and you aren’t my mother, I’m not allowed to discuss it upon pain of death. That doesn’t mean that I’m not living it, and that I’m not up all night long, every night, thinking about what could go right, or what could go so terribly wrong. Let’s just face it; I’m most obsessed with what could go wrong. Oh the possibilities are completely limitless. Will I look like a fool? Will I crash and burn before I even get the chance to have a slight flicker? Who knows? That’s not up to me to decide. All I know, is that I can only be myself and hopefully that will be good enough to get me through this anxiety ridden ordeal. And perhaps, if I’m lucky there will be deviled eggs to make me forget everything else that is going on, and let me focus on real world moments that aren’t so crazy, because in my world, real moments are filled with deviled eggs, cookies, and grilled bacon. Hopefully the giddiness of the world I dream to create will reflect into every day life and get me though this week. And hopefully one day soon I’ll be able to share that giddiness with you, because keeping a secret is hard, so very hard, even when there are deviled eggs to stuff in my mouth to avoid sharing such a big, huge, gigantic, colossal secret.

Ingredients:

• 6 Hard-Boiled Eggs
• 1/4 Cup Mayonnaise + 1 Tablespoon
• 1 Tablespoon Cream Style Horseradish + 1 Teaspoon
• 2 Teaspoons Dijon Mustard
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Finely Chopped Chives
• Black Sesame Seeds

Directions:

1. Divide eggs in half lengthwise, placing the yolks into a food processor.
2. Add the mayonnaise, horseradish, mustard, and salt to the food processor, and process for 3 minutes, or until super creamy and free of any lumps.
3. Add the chives to the food processor, and process for 15 seconds, or just until thoroughly combined.
4. Place the mixture into a Ziploc bag, snip off the end, and fill each egg well.
5. Garnish with black sesame seeds.

Suggestions:

• I use Inglehoffer Cream Style Horseradish; it just happens to be my favorite.
• See HERE for How To Hard-Boil Eggs.

Improvements:

• Top with additional chopped chives.
• Use an open star decorating tip when piping the mixture into the eggs.

Print

Yum

Horseradish and Black Sesame Seed Deviled Eggs

Ingredients:

• 6 Hard-Boiled Eggs
• 1/4 Cup Mayonnaise + 1 Tablespoon
• 1 Tablespoon Cream Style Horseradish + 1 Teaspoon
• 2 Teaspoons Dijon Mustard
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Finely Chopped Chives
• Black Sesame Seeds

Directions:

1. Divide eggs in half lengthwise, placing the yolks into a food processor.
2. Add the mayonnaise, horseradish, mustard, and salt to the food processor, and process for 3 minutes, or until super creamy and free of any lumps.
3. Add the chives to the food processor, and process for 15 seconds, or just until thoroughly combined.
4. Place the mixture into a Ziploc bag, snip off the end, and fill each egg well.
5. Garnish with black sesame seeds.

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