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Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon chopped fresh chives or paprika (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they’re well broken up.
3. Add the mayonnaise, Dijon mustard, horseradish, salt, and pepper to the bowl with the yolks.
4. Mix until smooth and creamy.
5. Taste and adjust the seasoning if needed.
6. Spoon the yolk mixture evenly into the egg white halves.
7. Sprinkle with chopped chives or paprika if desired.
8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Serve chilled.
Variations:
– Add pickle relish, chopped herbs, or grated cheese to the yolk mixture for extra flavor.
– Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
– Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
– Top with chopped bacon, chives, or scallions for added texture and flavor.