SERVES 8
Ingredients
• 12 large eggs
• 2 tablespoons Mayonnaise
• 1 tablespoon Lacto-Fermented Horseradish, drained
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon Mustard
• ¼ teaspoon sea salt
• 2 tablespoons minced red onion
• 2 tablespoons minced celery
• 1 tablespoon chopped fresh Italian parsley
• Paprika or parsley for garnish
Preparation
1. Place the eggs in a large saucepan and fill with cold water. Cover pot and bring water to a boil over medium heat. Turn off the heat and let the eggs stand for 10 minutes. Peel eggs under cold running water.
2. Cut the eggs in half lengthwise. Remove the egg yolks from the egg whites. Place egg whites on serving platter. Combine the egg yolk, Mayonnaise, Lacto-Fermented Horseradish, vinegar, Dijon Mustard, and sea salt, breaking up the egg yolks with a spatula or fork and until smooth and well combined.
3. Stir the onion, celery, and parsley into the egg yolk mixture. Pipe the egg yolk mixture evenly into the egg white halves. Arrange on a serving platter. Cover and refrigerate until chilled, at least two hours and up to one day. Sprinkle with paprika just before serving.
