1 hr. 10 min.
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice the eggs. I slice through the center-middle, as opposed to longways to give the eggs a sturdy base. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat.
Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a small mixing bowl, mix your egg yolks, 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish. Add ⅛ tsp. nutmeg, salt and pepper.
When ready, fill your lovely deviled eggs, place a small maple leaf on the side, small capers around the edge and sprinkle with smoked paprika.