Instructions:

• Put the eggs is a pot of cold water
• Bring to a boil then reduce to simmer for 20 minutes
• Drain the water and run very cold water over the eggs for a few minutes
• Peel the eggs and cut in half, lengthwise.
• Pop out the yolks into a bowl, mash them with a fork.
• Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
• Add salt and pepper to taste
• Fill each half of the egg white with the mixture
• Garnish with parsley.
• For a twist, you can add some chopped ham to the mixture for two types of eggs.