Caraway and Horseradish Deviled Eggs Recipe

Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 10 minutes.

Drain water and place eggs in an ice bath for 5 minutes.

Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a mixing bowl.

Mash yolks with a fork, then add mayonnaise, dijon mustard, horseradish, caraway seeds, salt, and pepper. Mix until well combined.

Spoon mixture into the egg whites, or use a piping bag for a more decorative look.

Garnish with chopped chives and serve.