Beef-Horseradish Deviled Eggs

Directions

1. 1
   Put eggs in a pan of cold water, covering the eggs by an inch.
2. 2
   Set the pan over high heat and bring the water to a full, rolling boil.
3. 3
   As soon as the water comes to a boil, remove the pan from heat and cover the pan.
4. 4
   Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
5. 5
   Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
6. 6
   Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
7. 7
   Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
8. 8
   Chill until ready to serve.