Deviled Eggs with Horseradish and Dill

1. Stage

Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker . (You can also cook your eggs using the traditional boiling method , but the results don’t always peel easily.)

2. Stage

Peel, slice, and remove the yolks from eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3. Stage

Make the deviled egg filling: Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.

4. Stage

Pipe or spoon the mixture into egg white halves: Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.

5. Stage

Garnish and serve: Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.