Grandpa Cooley'S Angry Deviled Eggs - cooking recipe

Ingredients

12 large eggs
1/4 cup mayonnaise
2 -3 tablespoons prepared horseradish
2 teaspoons yellow mustard
2 teaspoons sugar
1 teaspoon white vinegar
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
paprika, for garnish

Preparation

Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.