HORSERADISH DEVILED EGGS

These are just a bit more tangy than your standard deviled eggs — a nice change of pace.

Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving.

Adapted from a recipe at TasteofHome.com.

12 hard-cooked eggs 1/4 cup mayonnaise, preferably Duke’s (may use low-fat) 2 tablespoons prepared

white horseradish 1/2 teaspoon finely

chopped fresh dill ⅛ teaspoon kosher salt,

or more as needed Dash freshly ground

black pepper Sweet paprika or Aleppo pepper, for garnish Cut the eggs in half lengthwise. Separate the whites and yolks and make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)

Place the yolks in a minifood processor, along with the mayo, horseradish, dill, salt and black pepper. Puree until smooth. Taste, and add more salt, as needed.

Transfer the filling to a piping bag or gallon-size zip-top bag. Fill each egg white half. Just before serving, sprinkle each one with the paprika or Aleppo pepper. Serves 6 (makes 24 halves)

Per filled half: 50 calories, 3 g protein, 0 g carbohydrates, 5 g fat, 1 g saturated fat, 95 mg cholesterol, 60 mg sodium, 0 g dietary fiber, 0 g sugar