Deviled Eggs

You need: 12 eggs; 4 tbsp mayonnaise; 2 tbsp horseradish; 2 tbsp mustard; to taste: salt, pepper, paprika

How to:

  1. Hardboil the eggs. Place them in cold water. Once they are cooled, peel them. The easiest way to peel them, I have found, is to tap the wider end on a hard surface. There is often a little pocket of air there in a boiled egg, and the shell cracks easily without damaging the egg.
  2. Cut them in half lengthwise, carefully. Place the yolks in a bowl, and line the whites in a pan or around a plate.
  3. To the yolks add the rest of the ingredients except the paprika. Add them a bit at a time, to check flavor and consistency. The final mixture should be of a consistency that allows it to be piped, but not too runny.
  4. Place the yolk mixture in a sandwich bag and seal the top. Cut a small piece off a corner, and use it like an icing bag, to pipe the yolk mixture into the whites. Shake the paprika on top when done.

For a different flavor, mix some dried dill into the eggs and skip the paprika. Or not.

Keep refrigerated until serving.