Ingredients
12 large eggs
Russian dressing
6 slices Swiss cheese, cut into quarters
12 small strips corned beef
1/3 c. sauerkraut
1/4 c. mayonnaise
1 tbsp. ketchup
1 tbsp. horseradish
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Preparation
Step 1Place eggs into a large pot and cover with water by at least 2 inches. Bring to a boil over medium heat. Immediately remove from heat and cover with a lid. Let sit 11 minutes. Remove from pot with a slotted spoon and place into an ice bath until cool enough to handle. Step 2Meanwhile, make dressing. In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season with salt and pepper. Step 3Peel eggs and cut in half. Spread one half with some dressing, then top with 2 pieces of cheese, corned beef, and sauerkraut. Top with other half of egg.
Pro tip: you may have to slice a small layer off the bottom egg to get these to stand up once assembled.
