Hot Deviled Eggs
2 tablespoons mayonnaise
1 teaspoon to 1 tablespoon prepared horseradish or to taste
1 tablespoon vinegar
1 teaspoon mustard
1 teaspoon dill relish
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
sliced canned jalapeno peppers, (optional)
Put eggs in medium saucepan and cover with cold water. Bring to a
boil. Remove from heat and let stand, covered, 10 minutes. Drain.
Peel shells from eggs while holding them under cold running water.
Cut eggs in half lengthwise. Remove yolks and mix with mayonnaise,
horseradish, vinegar, mustard, dill relish, salt, pepper, and sugar.
Use mixture to fill egg whites. Garnish with a dab of your favorite
salsa and top with a slice of jalapeno on each. Makes 6 servings.