Holiday Deviled Eggs

• 12 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons prepared white horseradish, drained
• 1/4 cup chopped fresh parsley leaves
• sliced green onion (to garnish)

1. In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
2. Heat to boiling over high heat.
3. Immediately remove saucepan from heat and cover tightly.
4. Let stand 10 minutes.
5. Pour off hot water and run cold water over eggs to cool.
6. Remove eggs from shells if serving the same day.
7. Slice each egg lengthwise in half.
8. Gently remove yolks and place in medium bowl.
9. With fork, finely mash yolks. Stir in filling ingredients until blended.
10. Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
11. Place egg white halves, cut sides up, on top of towels.
12. Spoon about 1 rounded tablespoon yolk mixture into each half.
13. Cover with plastic wrap and refrigerate up to 1 day.
14. Garnish with sliced green onion or parsley leaves.

eggs, mayonnaise, white horseradish, parsley, green onion

Taken from www.food.com/recipe/holiday-deviled-eggs-344982 (may not work)