18 Large Eggs
3/4 cup of Mayonnaise
2 heaping tsp mild horseradish cream
1 tsp apple cider vinegar
1 1/2 packet Equal or sugar
Salt to taste
Hard boil eggs and let cool overnight.
Peel eggs. Divide in half lengthwise. Remove cooked yolk and place in large bowl. Place both halves of egg whites on large platter.
Mash yolks with fork, then fluff up. Add mayonnaise, horseradish, vinegar, sugar and salt. Use electric mixer to beat mixture until smooth.
Use cake decorating bag and largest holed tip. Spoon mixture in cake decorating bag. Fill egg whites with yoke mixture. Sprinkle paprika on finished eggs.
For sweeter: Add more Equal or sugar.
For hotter: Add more horseradish.
For tangier: Add more vinegar.