Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Hickman's Devilish Eggs
6-12 Hard Cooked Eggs
1.5 cups Prepared Horseradish Sauce (Kraft or Morehouse)
1 teaspoon lemon pepper
1 teaspoon lemon juice
Take 6-12 hard cooked peeled eggs, separate yolks from whites. Put yolks in separate bowl. Crush yolks in bowl with potato masher. When lumps are gone, add prepared horseradish, and then mix well. Add more sauce to make smoother, if preferred. Add lemon pepper and lemon juice, then mix. Put contents into pastry bag or plastic bag.