Ingredients
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12 large eggs
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1/4 cup light mayonnaise
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2 tbsp finely chopped jarred sun-dried tomatoes in oil
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2 tsp lemon juice
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1 tsp jarred horseradish
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1 tsp Worcestershire sauce
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1 tsp celery seeds
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1 tsp hot sauce (optional)
To Garnish:
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Celery leaves
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Sliced green olives
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Cornichons
Steps
1
In a medium pot, place the eggs and add enough cold water to cover eggs by 1 inch. Bring water to a boil on high. Immediately cover pot with a lid and remove from heat. Let eggs stand 10 min. Drain eggs and transfer to a large bowl of ice water.
2
When eggs are cool, peel and cut in half lengthwise. Scoop yolks into a medium bowl. Add the mayonnaise, sun-dried tomatoes, lemon juice, horseradish, Worcestershire, celery seeds, and hot sauce (if using). Season with salt and pepper. Using a fork, mash until yolk mixture is smooth.
3
Fill the egg white halves with yolk mixture. Garnish with the celery leaves, olives, and/or cornichons.
