A delightful twist on the classic deviled eggs, featuring a creamy horseradish sauce for a tangy kick.
Boil the eggs in a saucepan until hard-boiled, then cool them in cold water.
Adding a pinch of salt to the boiling water can make peeling the eggs easier.
Peel the eggs and slice them in half lengthwise.
Use a sharp knife to get clean cuts and avoid breaking the egg whites.
Scoop out the yolks and place them in a mixing bowl.
Mash the yolks thoroughly to ensure a smooth filling.
Mix the yolks with mayonnaise, sour cream, and horseradish until smooth.
Adjust the horseradish quantity to your preferred level of spiciness.
Fill the egg whites with the yolk mixture using a spoon or piping bag.
For a decorative touch, use a piping bag with a star tip.
Garnish with chopped parsley and arrange on a serving platter.
Chill the eggs for 15 minutes before serving to enhance the flavors.
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