Deviled Eggs with a Kick

In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside.

Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours.