Sassy Deviled Eggs

Ingredients:

• 12 large eggs
• 3/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon Silver Spring Sassy Horseradish Sauce
• Paprika, optional

Directions:

• Hard boil the eggs by placing them in a medium pot, covered with water and bring to a boil over high heat for five minutes and then remove from heat.
• Allow eggs to sit for 15 minutes, drain water and cool.
• Once eggs are completely cooled, peel and cut each one in half.
• Scoop out yolks into a bowl, setting aside egg whites and smash the yolks until all chunks are gone.
• Add mayonnaise, mustard and Silver Spring Sassy Horseradish Sauce to the egg yolks and mix well.
• Pipe the mixture into the egg white holes with a piping bag or you can scoop it with a small scoop or spoon.
• Serve immediately with a sprinkle of paprika or refrigerate overnight and serve the next day.