Recipe from


  • 12 large eggs
  • 1/4 c. horseradish sauce
  • 1/4 c. mayonnaise
  • 1 tsp. dijon mustard
  • 2 dashes of hot sauce
  • Kosher salt and black pepper, to taste
  • Paprika, for sprinkling
  • Barbecue potato chips, broken, for garnish


  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.
  • Peel the eggs, cut in half and scoop out the yolks into a large bowl. Add the horseradish sauce, mayonnaise, mustard and hot sauce and mash with a fork until smooth. Season with salt and pepper.
  • Fill each egg white half with a heaping teaspoonful of the yolk mixture. Sprinkle with paprika and garnish with potato chips.

Available at the Oakmont Farmer’s Market 2/14:

-Eggs available from Lindenhof Farm