Place eggs in a large sauce pan and cover with water plus 1 inch.
Bring to a boil, remove from heat, and cover and let stand for 20 minutes.
Rinse in VERY cold water (add ice if needed).
Peel eggs, and cut in half lengthwise.
Place solid yolk in separate bowl (place whites on egg tray).
add dry mustard, salt, and pepper: use a pastry cutter to mix ingredients, it works better than a fork.
Fold in mayonnaise and mix with a spoon - misture can be lumpy, but if you prefer no lumps, use an electric mixer.
Add horseradish to taste.
Spoon onto whites then top with paprika sprinkles.
At first, I thought the horseradish would scare the children, but they ate more than the adults and these eggs are requested at EVERY bring-your-own dish get together! (By children, I refer to ages 7 and older)
This recipe has been added to the following public cookbooks:
DONA'S EASY MEALS
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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