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Horseradish Deviled Eggs

8 whole Large Eggs, Hard-boiled Using Your Favorite Method
2 Tablespoons Greek Plain Yogurt
4 teaspoons Creamed Horseradish (bottled)
4 teaspoons Pickle Juice
1 teaspoon Dijon Mustard
2 teaspoons Fresh Dill, Plus More For Garnish
1 pinch Coarse Salt
1 pinch Freshly Ground Pepper


Once your eggs are hard boiled (I cook them for uncovered for 11 minutes in a pot of boiling water, then immediately place them in an ice bath for 5 minutes), peel and slice them in half lengthwise. Carefully squeeze the yolks into a small food processor. Add the yogurt, horseradish, pickle juice, mustard, dill, and the salt and pepper. Blitz, blitz, blitz until nice and creamy. Taste it. Are you dancing? Yeah. Transfer the mixture into a small sealable plastic bag. Cut a teeny hole in the corner, and squeeze the filling into each egg half. Garnish with more fresh dill and see how little it takes for like, ALL of them to disappear.

Source: tastykitchen.com