Beet Horseradish Devilled Eggs

Ingredients

• 12 large, hard-boiled eggs, peeled
• 1/3 cup mayonnaise
• 1 tbsp prepared beet horseradish (or white)
• 2 tsp Dijon
• Salt and pepper to taste

For garnish:

• 1/2 teaspoon sweet paprika
• 2 tbsp parsley, minced

Directions

1. Carefully slice each egg in half, lengthwise. Remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a large plate or platter.
2. Mash the yolks and add mayonnaise, horseradish, Dijon, and salt and pepper. Add more mayonnaise if you want it creamier.
3. Use a spoon (or piping bag with a star tip if you’re feeling fancy) to fill each divot in egg whites with about 1 ½ tsp of the yolk mixture, then garnish each with a shake a paprika and sprinkle with parsley. Enjoy!