Deviled Eggs

• 6 eggs
• Kosher salt
• 1/4 cup mayonnaise
• 3 green onions, whites and greens sliced thin
• 2 teaspoons prepared horseradish
• 1 teaspoon dried mustard
• 1/2 teaspoon sweet paprkia
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon chopped flat-leaf parsley

1. Place the eggs in small saucepan large enough to fit the eggs in a single layer. Add a heaping pinch of salt and cover with water by an extra inch. Bring the water to a boil over medium-high heat. Once the eggs begin to boil, cook for 10 minutes for large eggs, 1 minute longer for extra large eggs. (I always err on the under cooking.)
2. Immediately remove from the heat and carefully pour out as much hot water as possible. Set the pan in the sink and fill with cold water. Let sit a minute, then pour out the water and refill with cold water. Repeat this until water stays cool and the eggs are cool when you hold them in your hand. (At this point you can let them sit overnight if you keep them in the water.)
3. Gently, break the shells and peel the eggs. Cut in half and set the whites aside.
4. Put the yolks in a bowl. Add the mayonnaise, green onions, horseradish, dry mustard, paprika and Worcestershire. Mash with a fork until creamy. Season to taste with salt--and don't be shy the salt is important. Fill each egg white with a tablespoon of the yolk mixture. Arrange on a plate. Sprinkle with the parsley and serve or cover with plastic and refrigerate until you are ready to serve.

eggs, kosher salt, mayonnaise, green onions, horseradish, mustard, sweet paprkia, worcestershire sauce, flatleaf parsley

Taken from food52.com/recipes/10793-deviled-eggs (may not work)