Deviled Eggs

(4 servings)

I'm off work for President's Day (Washington's Birthday) and still in the mood for finger food. These deviled eggs rounded out the weekend for me.

6 large eggs
3 tbsp mayonnaise
1 tsp hot mustard
1 tsp prepared horseradish
1 tsp anchovy paste
1 tbsp green onion, finely sliced
1 tbsp roasted red pepper, chopped
freshly ground black pepper

Cover the eggs with cool water in a small pot. Set aside for a couple of hours until both are room temperature.

Place the pot on top of the stove and bring the water to a boil. Reduce the heat slightly and simmer them for 12 minutes. Remove from heat, drain and run cold water over them. Crack the shells and peel them when they are cool enough to handle.

Combine the mayonnaise, mustard, horseradish and anchovy paste in a small bowl.

Cut the eggs in half , remove the yolks and add them to the mayonnaise mixture. Mash everything with a fork until smooth. Add the green onion, red pepper, and a few grinds of pepper. Mix until everything is well combined.

Divide evenly and fill the egg cavities with the seasoned yolk mixture.