Filled Eggs - cooking recipe

Ingredients

6 eggs, hard-boiled
100 gr. Philadelphia cream cheese (about 1/2 (8 oz.) pkg.)
25 gr. butter, softened (about 1/4 stick)
1 tsp. mustard
salt
pepper
100 gr. pickled beets, finely chopped (about 1/2 c.)
horseradish
dash of sugar

Preparation

Cut hard-boiled eggs into halves.
Remove the egg yolks; mash and blend with cream cheese, soft butter and mustard.
Stir in chopped beets, horseradish and a dash of sugar.
Season with salt and pepper to taste.
Stuff eggs and decorate with beets.