Step 1

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.

Step 2

Cut the eggs in half, lengthwise. Remove the yolk halves and place them in a bowl.

Step 3

Using a fork (or potato masher), mash up the yolks. Add mayo, mustard, horseradish, salt, and pepper.

Step 4

Mix until smooth.

Step 5

Add grated Pecorino Romano cheese.

Step 6

Pipe the yolk mixture, or simply use a spoon, into the egg white halves.

Step 7

Sprinkle with paprika. Chill - and enjoy!