Ingredients
1dozenlarge eggs
⅓cupmayonnaise,certified kosher for Passover, if needed
2tspwhite horseradish,prepared
1tbspshallots,minced
¼tspsea salt
½tspsweet paprika
2sprigsdill,stems removed
Preparation
To hard-boil the eggs and ensure shells can be easily removed, steam them on the stovetop or in a pressure cooker.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg white halves on a serving platter.
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. Taste for seasoning, adding more salt if needed.
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.
Sprinkle the deviled eggs with paprika, and top each with a small piece of dill.
Serve and enjoy.
