Grandpa Cooley's Angry Deviled Eggs

From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.

• Ready In: 40 mins
• Serves: 10-12
• Yields: 24 Filled Egg Halves

Ingredients

• 12  large eggs
• 1⁄4 cup mayonnaise
• 2 -3  tablespoons  prepared horseradish
• 2  teaspoons yellow mustard
• 2  teaspoons sugar
• 1  teaspoon white vinegar
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt
•  paprika, for garnish

Directions

1. Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
2. Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
3. Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
4. Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.