Cut eggs in half, lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well.
Pipe or spoon into egg whites. Sprinkle with paprika.
Refrigerate until serving.
To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.
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