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

1. 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.

2. 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.

3. 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.

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