Deviled Eggs with Horseradish and Dill

Ingredients

• 1 dozen large eggs
• 1/3 cup mayonnaise
• 2 teaspoons prepared white horseradish
• 1 tablespoon minced shallots
• 1/4 teaspoon sea salt
• 1/2 teaspoon sweet paprika
• 2 sprigs dill, stems removed

Directions

1. Cook the eggs until hard-boiled: for shells that come off more cleanly, steam the eggs on the stovetop or use a pressure cooker. Traditional boiling also works, though those eggs can be a little more stubborn to peel.
2. Peel the eggs, then use a sharp knife to cut each one in half lengthwise. Carefully lift out the yolks and drop them into a small mixing bowl, then set the egg white halves on a serving platter.
3. Mash the yolks well with a fork, then mix in the mayonnaise, horseradish, shallots, and salt. Stir in additional mayonnaise if you want the filling creamier. Taste, and add more salt if it needs it.
4. Fill the egg white halves with the yolk mixture using a spoon, or pipe it in with a piping bag fitted with a star tip.
5. Dust the deviled eggs with paprika, then finish each one with a small bit of dill.