Deviled Eggs

So Easter really isn't the easiest day to decide to be sensitive to the smell/taste/texture of eggs. But I whipped up some deviled eggs anyway, and kind of pieced together a couple of recipes to make my own. I have winged in the past with irregular success; since we're sharing with other this year, I wanted to make sure I came up with something good.

6 hardboiled eggs

1/4 C. mayonnaise

2 Tbsp. onion, finely chopped

1 Tbsp. mustard

1 Tbsp. horseradish

3 Tbsp. sweet relish

dash of hot sauce

salt & pepper to taste

paprika (as garnish)

- Halve the eggs lengthwise and scoop out yolk portion into a bowl. Set aside the egg whites. Mash yolks with a fork to desired consistency.

-Stir everything into crumbled yolks, except paprika.

-Scoop generous portions of yolk mixture back into holes in egg white halves. Top with paprika and serve.

Notes: I was aiming for using a dozen eggs, but ended up with 10. So I almost doubled the recipe, but it was not an exact science. Because I'm lazy, I used minced onion in place of freshly chopped onion. Also, I used Cholula for the hot sauce and it tasted just fine; I probably used more than a dash.