- 6 hard boiled eggs
- 1 tablespoon + 2 teaspoons Bertman Original Horseradish Sauce
- 2 tablespoons pickle relish, well-drained
- 1 teaspoon Bertman Great Lakes Brewing Company Dortmunder Beer Mustard
- 1/4 teaspoon Morton’s Nature’s seasoning
- 1/4 teaspoon dried basil
Slice eggs in half lengthwise. Gently remove the cooked yolks and place in bowl. Add horseradish sauce, pickle relish, mustard, seasonings and basil. Stir with a fork to mix well. With a knife, fill egg white hollows with egg yolk mixture into a slight mound. To serve, lightly sprinkle with paprika. Makes 12 deviled eggs.
Submitted by Chef Rocco Whalen – Owner/Founder, Fahrenheit