1 Dozen Eggs
½ Tablespoon of Horseradish
½ teaspoon Sugar
½ teaspoon Salt
Boil or steam the eggs until hard
Cut each egg in half, removing the yolk and placing them into a separate bowl.
Smash the yolks with a potato masher (or fork) until all are all broken up.
Add mayo and mix until creamy – you may add as much or as little as you prefer.
Add horseradish, sugar, and salt.
Mix with electric mixer until well blended and creamy.
Spoon small amounts of filling into each halved egg.
Sprinkle with paprika.
*For a more elegant look use a pastry bag and your choice of tip to fill each egg.