Beef-Horseradish Deviled Eggs

• 12 eggs
• 1/2 cup mayonnaise
• 1 tablespoon creamy horseradish sauce
• 1 teaspoon Dijon mustard
• 1 dash salt and pepper
• 48 thinly sliced strips of deli-sliced roast beef
• 1/2 cup chopped chives

1. Put eggs in a pan of cold water, covering the eggs by an inch.
2. Set the pan over high heat and bring the water to a full, rolling boil.
3. As soon as the water comes to a boil, remove the pan from heat and cover the pan.
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. Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
6. Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
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. Chill until ready to serve.

eggs, mayonnaise, horseradish sauce, mustard, salt, deli, chives

Taken from www.food.com/recipe/beef-horseradish-deviled-eggs-529712 (may not work)