She-Deviled Eggs

I like biting into a deviled egg and it bites me back! These measurements are approximate. I actually use more cayenne pepper and horseradish than here, but I needed to get a handle on the amounts for sharing my recipe, and these proportions are good. I have not included the cooking time for boiling the eggs.

• Ready In: 20 mins
• Serves: 36
• Yields: 36 She-Devil Eggs

Ingredients

• 18  large eggs, boiled and peeled
• 3⁄4 cup mayonnaise
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon ground cayenne pepper, slightly rounded
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground mustard
• 1 1⁄2 tablespoons prepared yellow mustard
• 2  tablespoons  sweet pickle relish
• 3 1⁄2-4  tablespoons  prepared horseradish
•  sweet paprika (to garnish)
•  green olives (to garnish)

Directions

1. Cut eggs in half lengthwise, carefully removing yolks into a medium-sized bowl,(I use a Pyrex 2-qt glass bowl) and placing the whites onto a serving plate.
2. Mash the yolks in the bowl with a fork until they look like coarse cornmeal.
3. Mix in dry ingredients first: white pepper, cayenne, salt and ground mustard; next mix in wet ingredients: mayonnaise, relish, yellow mustard and horseradish.
4. Stir until well blended. Adjust seasonings to taste; adjust amount of wet ingredients for texture, if necessary.
5. Fill egg white halves with yolk mixture, using a teaspoon.
6. Sprinkle with sweet paprika and press a single pimento-stuffed green olive into the yolk to make them festive!