DEVILED EGGS WITH HORSERADISH RECIPE | ALLRECIPES
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 24 deviled eggs
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139.4 calories, CarbohydrateContent 1 g, CholesterolContent 189.5 mg, FatContent 12.3 g, FiberContent 0.1 g, ProteinContent 6.4 g, SaturatedFatContent 2.6 g, SodiumContent 178.5 mg, SugarContent 0.7 g
PASTRAMI RUEBEN AKA "THE RACHEL" RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
- For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
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