1 dozen eggs,
Yellow Mustard, approximately 1-2 tsp.,
Horseradish, ½ tsp,
Onion, finely chopped, 1 small,
Celery, finely chopped, 1-2 stalks of celery,
Parsley, fresh (optional,)
Salt, to taste,
Fresh Ground Pepper, to taste, (coarse cracked pepper is best,)
Italian seasoning mix to taste,
Boil eggs until hard-boiled, approximately 5 minutes.
DO NOT OVERBOIL or you will have GREEN EGGS!
Take off the stove, run cold water over eggs while still in the pan of hot water until eggs are cool enough to handle, immediately peel.
Put in a covered bowl in the refrigerator until they are completely cooled,
Slice eggs in half length-wise,
Remove yolk and combine with dry ingredients, except for the Paprika.
Add celery, onions, mustard, and horseradish,
Add mayonnaise by tablespoons until mixture is a “mashed potato consistency.”
Overfill the egg whites with the egg yolk mixture and sprinkle with the paprika and fresh parsley.