Categories: Appetizers
Ingredients
- 6 large eggs
- 2 tbsp. mayo
- 2 tbsp. sour cream
- 2 tsp drained horseradish
- 1 tsp Dijon
- Kosher salt and black pepper
- 1/4 cup diced cucumber, plus thin wedges for topping
- 2 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- 1 tbsp. chopped fresh dill
Directions
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Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
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Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
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Add the mayo, sour cream, horseradish, mustard, 1/4 tsp salt and a few grinds of black pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.