Deviled Eggs with Bookbinder's Horseradish Sauce

Ingredients:

• 12 large eggs
• 3/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon Bookbinder's Creamy Horseradish Sauce
• Paprika, optional

Directions:

1. 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.
2. Allow eggs to sit for 15 minutes, drain water and cool.
3. Once eggs are completely cooled, peel and cut each one in half.
4. Scoop out yolks into a bowl, setting aside egg whites and smash the yolks until all chunks are gone.
5. Add mayonnaise, mustard and Bookbinder's Creamy Horseradish Sauce to the egg yolks and mix well.
6. Pipe the mixture into the egg white holes with a piping bag or you can scoop it with a small scoop or spoon.
7. Serve immediately with a sprinkle of paprika or refrigerate overnight and serve the next day.