Yield: 24 deviled eggs

12 hardboiled eggs, shells removed 1 cup of mayonnaise 2 heaping tablespoons of horseradish mustard (my favorite is Buckeye Sweet & Spicy Mustard, an Ohio Proud product) 1 teaspoon of fresh cracked ground pepper 1/2 teaspoon of salt Paprika Black or Green olives

Cut hardboiled eggs in half, long ways, and remove yolks placing them into a bowl. Add mayonnaise, horseradish mustard, pepper and salt. Mash all ingredients together until smooth. Generously fill hardboiled egg white halves with mixture. Garnish with black or green olive slices and sprinkle with paprika. Cover and refrigerate until thoroughly chilled--several hours or overnight.