12eggsshould be at least a week to ten days old for easier peeling
¼ to ⅓cuplow-fat mayonnaiseI use low-fat, if you want to use high fat, go ahead, I just don't see the point of the extra calories and fat
2tablespoonslow-fat sour creamsame as above
1teaspoonyellow mustardgood old French's
½ to 1teaspoonhorseradish
Dash salt and pepper
Dash smoked paprikaplus more for the finish
Instructions
Cook the Eggs: Heat the oven to 325 °F. Remove the eggs from the carton and lay down sideways onto the oven rack placed in the center position of the oven. Cook for 35 minutes.
While the eggs cook, prepare a water bath by combining cold water and ice in a large bowl. When the eggs have baked 35 minutes, remove them with an oven mitt or tongs to the ice bath and allow to cool for 10 minutes.
Crack and peel the eggs under cold running water, or in a bowl of water. (f you have backyard chickens, save the shells for them. They love them and it's a great source of calcium). Cut the eggs in half, laterally, then scoop out the yolk. Place the yolk in the work bowl of a food processor along with ¼ cup of mayo, the sour cream, mustard, ½ teaspoon horseradish, salt, pepper, and a dash of smoked paprika. Turn on the processor and process until very smooth. Add more mayo if the mixture seems too dense until you reach the consistency you prefer. Taste and adjust horseradish and seasonings. (You could also do this by hand; smash the yolks first with a fork, then and the remaining ingredients and whip using either a fork or whisk until smooth). Spoon or pipe the filling into the whites, sprinkle with smoked paprika and serve. See above blog piece about how to prepare these in advance