Deviled Eggs with Horseradish and Dill

01Method

1. 1

   Cook the eggs until hard: Steam the eggs on the stovetop or in a pressure cooker for the easiest shell removal. Alternatively, use the classic boiling method, though peeling may be less reliable.

2. 2

   Prepare the egg halves: Once cooled, peel each egg and cut lengthwise with a sharp knife. Carefully pop out the yolks into a small bowl, then arrange the hollowed white halves on a serving platter.

3. 3

   Prepare the filling: Using a fork, mash the yolks until smooth. Mix in the mayonnaise, horseradish, shallots, and salt, adding extra mayonnaise gradually until the filling reaches a creamy texture. Adjust seasoning to taste.

4. 4

   Fill the egg whites: Spoon the yolk mixture into each egg white half, or use a piping bag fitted with a star tip for a more decorative finish.

5. 5

   Garnish and serve: Dust the filled eggs with sweet paprika and place a small sprig of dill on top of each one before serving.