Deviled Eggs With Horseradish and Scallions

4 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika (optional)

Hard boil the eggs.

Cut the eggs in half lengthwise and place the yolks in a small mixing bowl.

Mash the yolks, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled.

4 servings

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