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Hard boil the eggs. Place eggs in a saucepan and cover with water. Bring the water to a boil and remove from the heat. Place the lid on the pan for 13 minutes. Remove eggs and submerge them in an ice-water bath for 15 minutes. Then peel the eggs.
Cut the eggs in half, lengthwise. Remove the yolk halves and place them in a bowl.
Using a fork (or potato masher), mash up the yolks. Add mayo, mustard, horseradish, salt, and pepper.
Mix until smooth.
Add grated Pecorino Romano cheese.
Pipe the yolk mixture, or simply use a spoon, into the egg white halves.
Sprinkle with paprika. Chill - and enjoy!